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

Abstract

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<0.05). For different types of RFO, significant differences were found for orange attributes between the addition of RFO and spray dried RFO into the pasta for orange color (P<0.05). Comparison of QDA and CATA used PCA to see that there were different positions of attributes and samples, indicating different perceptions.