Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta

In the present study, maize fiber was added to macaroni paste formulation at levels (0%, 5%, 10%, 15%), and physicochemical properties, textural and sensory evaluation of sampels were tested.  The results showed that as the fiber content of corn increased, the amount of ash and insoluble fiber increased significantly and the amount of moisture and protein of the samples decreased significantly (P<0.05). In intervals of 20 and 30 minutes, by adding different amounts of corn fiber the content of baking solids increased and the acidity of cooking water was significantly decreased. Also, the weight after baking significantly increased. The results of texture profile analyzer showed that there was no significant difference in hardness, gumminess, elasticity (Springiness) and cohesivness of samples containing higher concentrations of corn fiber. The results of mean comparison of samples showed that texture adherence of corn fiber samples was significantly higher than the control sample. There was no statistically significant difference in the stiffness of the samples. The colorimetric results of the samples showed that the color components of L* of the samples containing higher concentrations of corn fiber were significantly higher and a significant difference was observed in the color component a * and b* were not observed. On the other hand, treatment 2 (containing 5% corn fiber) had the highest sensory scores in all of the studied characteristics and was introduced as the superior treatment.