Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
The influence of full-fat soy flour (FFSF) 0-27.0 g/100 g, water content 31.0-35.0 g/100 g and extrusion conditions on the cooking and color characteristics of spaghetti was investigated. The process was performed with a speed of 10-40 rpm and a water circulating temperature of 35-70 degrees C. The results showed that adding FFSF causes decreases (P< or =0.05) in cooking time, cooking weight, intensity and hue characteristics. However, the cooking loss and saturation of spaghetti increased (P< or =0.05). The temperature and speed of the extruder had no significant effect on the cooking and color attributes. Interaction between them and the components, however, had a slight synergistic effect on characteristics. Also, interaction between the components and the water temperature has a negative effect on the color and cooking loss. Data analysis showed that the cooking and color characteristics were optimized when 56.9 g/100 g wheat flour, 12.1 g/100 g FFSF and 31.0 g/100 g water content at a screw speed of 40 rpm and a temperature of 35 degrees C were applied.
Nasehi
B
B
Department of Food Science and Technology, Ramin Agricultural and Natural Resource University, Molasani, Ahvaz, Iran. b_nasehi@yahoo.com
Mortazavi
S A
SA
Razavi
S M A
SM
Mahallati
M Nasiri
MN
Karim
R
R
D003116:Color; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D055951:Functional Food / Q000032:analysis*; D006358:Hot Temperature; D015233:Models, Statistical; D010316:Particle Size; D011786:Quality Control; D045730:Soy Foods / Q000032:analysis*; D013997:Time Factors; D014908:Triticum / Q000737:chemistry; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D014867:Water