Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

Abstract

Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability).

Keywords: Antioxidants; Crocetin Digentiobiosyl Ester (Pubchem CID: 44630212); Crocin I (Pubchem CID: 5281233); Crocins; Pasta formulation; Picrocrocin (Pubchem CID: 130796); Saffron; Safranal (Pubchem CID: 61041); Sensory evaluation; trans-Crocetin (b-d-glucosyl)-(b-d-gentiobiosyl) ester (Pubchem CID: 9940690).