| Abstrakt: |
Curcumin as a natural antioxidant has many therapeutic activities. Curcuminoids are obtained from sources such as Curcuma longa, Curcuma Zedvaria, CastusSepsius, Curcuma xantoria, Curcuma aromatia, Curcuma favsalis, AtelingraElativer, XingiberCassomonar. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nano-micelledcurcuminoids were added to the pasta with different percentages (0, 0.001, 0.005, 0.01, 0.05 and 0.1) then the Texture Hardness, physicochemical and sensory properties of the pasta were measured. The results showed that moisture, ash, protein, and Texture Hardness characteristics of pasta were not significantly different from control with the addition of micellarnanocurcuminoids. Also, the exit of solids in the baking water increased and the baking weight decreased. With increasing micellarnano-curcuminoids percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant differences in aroma, taste, and odor, but overall acceptance of pasta increased with increasing curcuminoids. Overall, it can be concluded that nano-micelledcurcuminoids produced pasta with appropriate color properties. It is also suggested to measure the antioxidant activity in future research for the production of functional pasta. [ABSTRACT FROM AUTHOR] |
