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Sensory evaluation and nutritional value of turmeric (Curcuma longa L.) enriched pasta

The aim of this paper was to determine the consumer acceptability of fresh and fresh cooked samples of wide noodles enriched with different proportions of turmeric powder. For this purpose, 4 (four) samples of wide noodles, fresh and fresh cooked, with different proportions of turmeric powder in the product recipe, were prepared and evaluated. Proportions of turmeric powder in the product recipe were 0 % (control sample), 0.5 %, 1.0 % and 1.5 % on total dry ingredients. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with turmeric is the one with turmeric powder content of 0.5 % on the total dry ingredients, both in the case of fresh and cooked samples. Nutrition declarations for the most acceptable pasta samples were made using the recipe calculation method. Turmeric powder enriches noodle pasta product without affecting its sensory quality.

pasta enrichment ; turmeric (Curcuma longa L.) ; sensory evaluation ; nutritional value

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