STANDARDIZATION AND SENSORY EVALUATION OF ANTIOXIDANT ENRICHED PASTA WITH TANNER’S CASSIA (SENNA AURICULATA) AND SPINACH (SPINACIA OLERACEA L.)

K. Suvalakshmi; P. Sivakumar; K.S. Gnanalakshmi; M. Easther Magdalene Sharon

doi:10.56093/ijvasr.v54i6.173067

Authors

K. Suvalakshmi PG Scholar, Department of Food Processing Technology, College of Food and Dairy Technology, TANUVAS, Chennai - 600 052.
P. Sivakumar Assistant Professor, Department of Food Processing Technology, College of Food and Dairy Technology, Koduvalli, Chennai - 600 052.
K.S. Gnanalakshmi Professor and Head, Department of Food Processing Technology, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052.
M. Easther Magdalene Sharon Assistant Professor, Department of Dairy Chemistry, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052.

https://doi.org/10.56093/ijvasr.v54i6.173067

Keywords:

Antioxidant, Tanner’s cassia, spinach, pasta

Abstract

Spinach and Tanner’s cassia, both are nutrient-dense leafy plants known for their high fibre and antioxidant content, making them valuable additions to a healthy diet and for overall wellbeing. This study was aimed to develop antioxidant rich pasta by incorporating spinach powder (Spinacia oleracea L.) and Tanner’s Cassia (Senna auriculata) flower extract. Five distinct formulations were formulated, including a control (100% Maida) and four treatments (T1–T4) with varying levels of spinach powder (5%, 10%, 15% and 20%) and Tanner’s Cassia flower extract (50 mL, 55 mL, 60 mL, 65 mL). Sensory evaluation was conducted using a 9-point hedonic scale to assess the appearance, texture, flavor, taste and overall acceptability. The results of this study showed that T2 (10% spinach powder) was the most preferred formulation, receiving the highest sensory scores across all attributes. The control and T2 (10% spinach powder) pasta samples showed notable differences in proximate composition and antioxidant activity. Antioxidant activity, assessed through the DPPH radical scavenging method and all treatment samples (T1, T2, T3 and T4) exhibited a significant increase (71%, 74%, 77.7% and 80%) compared to the control sample (2.0%). T2 and the control sample had higher levels of protein (12.23 ± 0.005% and 9.72 ± 0.002%), fat (3.98 ± 0.005% and 0.977 ± 0.004%), dietary fibre (6.86 ± 0.004% and 1.27 ± 0.004%) and ash content (4.42 ± 0.007% and 0.82 ± 0.004%), while carbohydrate content was lower (65.85 ± 0.02% and 80.07 ± 0.002%) during the comparative assessment. This study suggests that pasta enriched with 10% spinach powder and Tanner’s Cassia flower extract (55 mL) can serve as a functional food, offering enhanced nutritional and health benefits with higher consumer acceptability, as supported by both sensory evaluation and antioxidant activity results.

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