Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 11, Issue 6 - Serial Number 36, January and February 2016, Pages 719-728   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1394i6.28307

Authors

Behzad Nasehi¹; Seyed Mohammad Ali Razavi²; Seyed Ali Mortazavi^{* 3}; Mostafa Mazaheri Tehrani⁴

¹Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz-Iran

²Ferdowsi University of Mashhad

³Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

⁴Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

Abstract

The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.

Keywords

Spaghetti; Mixture design; Rheology

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