Thesis

Sensory Analysis Of Pasta With Red Fruit Oil And Spray Dried Red Fruit Oil Using A Quantitative Descriptive Analysis And Check-All-That-Apply

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Pasta is one of the most popular staple foods for many consumers. Colored pasta has
emerged as a creative approach to improve product appearance. Red Fruit Oil (RFO)
(Pandanus conoideus Lam) can serve as natural colorants with potential health benefits.
Encapsulation method using spray drying was applied to RFO to lower the susceptibility and
mask unpleasant sensory profiles. This project aims to fortify pasta using RFO only and
spray-dried encapsulated RFO while later comparing and assessing the sensory properties of
the product. There were five types of sample used: control, 1% RFO, 1% spray dried RFO, 2%
RFO, 2% spray dried RFO. Quantitative Descriptive Analysis (QDA) with 13 trained panelists
and Check-All-That-Apply (CATA) with 33 untrained panelists were used to find the sensory
profile of pasta. 14 different attributes were evaluated including orange color, flour dough,
eggy, beany, peppery, capsaicin, fermented, firmness, adhesiveness, chewiness, oily coating,
and starchy. Results showed that there were significant changes in sensory perception
between different concentrations of RFO addition for orange, peppery and capsaicin
attributes (P

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Availability

Detail Information

Series Title

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Call Number

FSN 24-007

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Red Fruit Oil
sensory
CATA
Pasta
lexicon
QDA
trained panelists

Specific Detail Info

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Statement of Responsibility

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Other version/related

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