Development of saffron enriched durum wheat semolina tagliatelle: impact on nutritional, physicochemical, and sensory properties
November 19, 2025
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| Article Title: | Development of saffron enriched durum wheat semolina tagliatelle: impact on nutritional, physicochemical, and sensory properties |
| Authors: | Tensaout F., Kati D.E., Tazrart K., Moftikolaei N.A., Fauconnier M.L., Bachir-Bey M. |
| Affiliation: | Université de Bejaia, Faculté des Sciences et Techniques, Département de Génie des Procédés, 06000 Bejaia, Algeria Université de Bejaia, Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, 06000 Bejaia, Algeria Departure of Horticultural Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Laboratory of Chemistry of Natural Molecules of Gembloux Agro-Bio Tech, University of Liège, Belgium |
| Abstract: | Saffron (Crocus sativus L.), widely recognized for its strong antioxidant and neuroprotective properties, has recently attracted growing interest as a functional ingredient capable of enhancing both health benefits and sensory quality in food products. This study aimed to formulate a functional food by incorporating saffron (Crocus sativus) extracts at concentrations of 0.03% and 0.06% into durum wheat semolina pasta (Tagliatelle). The effects of saffron incorporation on the pasta’s nutritional composition, cooking properties, texture, color, and sensory attributes were evaluated using standard analytical methods. The results showed no significant changes in protein, lipid, or moisture levels compared to the control, while a significant increase in ash content was observed. Additionally, saffron addition led to a significant reduction (P < 0.05) in optimal cooking time (OCT), water absorption index (WAI), and swelling index (SI). In terms of color, saffron significantly increased yellowness (b*) and redness (a*), while decreasing lightness (L*). Textural analysis revealed no significant changes in cohesiveness, gumminess, adhesiveness, or chewiness. Sensory evaluation showed improved consumer acceptance of color, taste, and odor, with the 0.06% saffron concentration achieving the highest overall preference. |
| Keywords: | saffron, enriched tagliatelle, durum wheat semolina, nutritional properties, sensory evaluation, textural analysis. |
| *Correspondence: | Mostapha Bachir-bey, University of Bejaia, Faculty of Natural and Life Sciences, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria, email: mostapha.bachirbey@univ-bejaia.dz |
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