Effect of ginger‐enriched pasta on acceptability and satiety

Ginger is attributed with beneficial bioactivities. The aims of this study were to analyse the bioactive compounds in commercial ginger powders and assess acceptability satiety responses ginger-enriched wheat pasta healthy human volunteers. Powders extracted methanol extracts analysed by HPLC-UV/LC-MS. Results indicated that 6-gingerol, 8-gingerol, 10-gingerol 10-shogaol principal components. liking enriched 1%, 3% 5% (w/w) powder was evaluated for four sensory attributes overall using a 9-point hedonic scale. All products generally liked similar extent control, exception colour (P < 0.02). Ten subjects consumed two samples equal weight: control (3%), on occasions. Subjective feelings assessed pre-consumption, immediately after 2 h post-consumption 7-point intensity scale Rasch modelling. show sample had response compared up consumption. In conclusion, accepted consumers, but does not lead higher control.