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Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.


Citation

Behzad, Nasehi and Mortazavi, Syed Ali and Razavi, Syed Mohamadali and Tehrani, Mostafa Mazaher and Karim, Roselina (2009) Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach. International Journal of Food Sciences and Nutrition, 60 (Suppl.1). pp. 112-125. ISSN 0963-7486; ESSN: 1465-3478

Abstract

The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (P<or=0.05). Generally, the presence of FFSF showed a negative influence on the color attribute, but no effect on the firmness and surface condition of spaghetti. No significant difference was observed in the beany flavor up to 23.0 g/100 g. The temperature and screw speed of the extruder had no significant effect on nutritional and sensory attributes, but both enhanced the effect of formulation on the color and surface condition of spaghetti. Also, interaction between the screw speed and the ingredients resulted in a slight positive effect on the firmness and beany flavor attributes. Optimum nutritional value and sensory attributes of spaghetti were produced when 17.0 g/100 g FFSF was added and processed at a screw speed of 40 rpm and a temperature of 70 degrees C.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/09637480802441101
Publisher: Informa Healthcare
Keywords: Spaghetti; Enrichment; Extrusion condition; Mixture design; Functional food.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 10 Feb 2014 05:04
Last Modified: 02 Sep 2015 06:36
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/09637480802441101
URI: http://psasir.upm.edu.my/id/eprint/14405
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