# Nutritional, Antioxidant, Sensory, Energetic, and Electrical Properties of Enriched Pasta
## 2 Materials and Methods
The panelists evaluated overall acceptability, taste (overall), taste (intensity), aftertaste, the flavor of the product (overall), the flavor (intensity), and foreign flavor (presence). All parameters were compared with a control sample without any enrichment. A nine-point hedonic scale ranging from 9 (like extremely) to 1 (dislike extremely) for all indicators except for foreign flavor (presence) and aftertaste, where a scale was applied ranging from 9 (presence) to 1 (non-presence). All the evaluators signed ethical approval before the sensory analysis. All determinations were realized in triplicate, and the results are presented as the mean of the replicate determinations with standard deviations. All obtained data were evaluated with analysis of variance (ANOVA) using [PERSON]'s test to determine the level of significance between experimental groups at the confidence level of 0.05 using SAS software [28]. The calorific values of the pasta samples were determined by bomb calorimeter IKA C 5000 (IKA Works, Inc., Wilmington, NC, USA). The adiabatic method, which is more convenient for loose samples, was used for measurement. In the bomb calorimeter, the sample was placed into a crucible and was electrically ignited to burn with the presence of pure oxygen. Samples were weighed using external scales (Libra Axis AG1000C, Gdansk, Poland), and were in the range of 0.63 mg to 0.89 mg. The sample was ignited with a cotton thread in a quartz crucible with a diameter of 20 mm and height of 20.5 mm. During combustion, the heat was released and a rise in temperature was measured. The dry benzoic acid was used as a calibration to measure the effective heat capacity of water in the calorimeter. The heat of combustion differs from the heat released from the metabolism of foods in the body when they are used as a source of energy. Not all combustible energy is available to the human body for maintaining energy balance, because foods are not completely digested and absorbed, and consequently, food energy is lost in the feces. Furthermore, compounds derived from the incomplete catabolism of protein are lost in the urine, and the capture of energy (conversion to adenosine triphosphate ATP) from food is less than completely efficient in intermediary metabolism. The energy conversion factors and the models used in the present study assumed that each component of a food item has an energy factor that is fixed, and that does not vary according to the proportions of other components in the food or diet [29]. A GoodWill Instek LCR meter 821 (GW Instrument Co., Ltd., Taipei, Taiwan) instrument was used to measure the low-frequency electrical properties of pasta with a four-electrode (tetra polar) system. We measured the resistance, \(R\), and the impedance, Z, of all samples. They were situated in a cylindrical sensor with two parallel electrodes. The electrode diameter, \(d\), was 37.8 mm, and the distance between the electrodes \(h\) was 49.2 mm. The upper electrode was equipped with a spring so that the sample was uniformly compressed in the sensor, and the sample always had the same height. The measurement frequency range was from 0.5 to 200 kHz. At all frequencies, each property was measured three times. The average value was computed, and standard deviations were calculated. The resistivity \(\rho\) of pasta samples was determined according to Equation (1)  
\[\rho=\frac{RS}{h} \tag{1}\]where \(S\) is the electrode surface, m\({}^{2}\). The frequency dependencies of electrical properties were constructed, and regression analysis was applied. In addition, we also modeled the curves in a complex variable through a transfer function. The order of the transfer function was chosen by the minimum mean square deviation criterion, and at the same time, it had to be odd due to the inflection of the frequency characteristic. The number of zeros in the numerator corresponded to the physics of the input quantity, which was represented by a harmonic signal, variable in time with a known frequency (up to 200 kHz).