Quality Characteristics and Acceptance of Fresh Pasta Noodle added with Waxy Sorghum Powder

This study aimed to evaluate the quality characteristics and consumer sensory acceptance of fresh pasta incorporating varying proportions of waxy sorghum powder. Fresh pasta samples were prepared with different concentrations of waxy sorghum powder (CON: 0%, SP10, SP15, SP20, SP25, SP30). The analyses conducted included assessments of moisture content, pH, color (Hunter L and b values), moisture absorption rate, texture profile, and sensory evaluation. The results indicated that while the addition of waxy sorghum powder did not significantly influence the moisture content of raw noodles, it did increase the moisture content of cooked noodles and reduced pH levels. Color analysis revealed a decrease in Hunter L and b values with higher concentrations of waxy sorghum powder, alongside an increase in moisture absorption rates. Texture profile analysis demonstrated significant reductions in the adhesiveness, hardness, gumminess, springiness, and chewiness of raw pasta noodles, with similar trends observed in cooked noodles. Sensory evaluation results indicated that SP30 had the darkest color and the highest sorghum odor intensity, but received lower scores for egg and flour odors. Notably, SP20 achieved the highest overall acceptance score in consumer evaluations. These findings provide foundational data for future research on the functional properties of waxy sorghum powder in various applications.