Title : ( Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology )
Authors: , Seyed Mohammad Ali Razavi , Sayed Ali Mortazavi , Mostafa Mazaheri Tehrani ,
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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
@article{paperid:1057636,
author = {, and Razavi, Seyed Mohammad Ali and Mortazavi, Sayed Ali and Mazaheri Tehrani, Mostafa},
title = {Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology},
journal = {پژوهشهای علوم و صنایع غذایی ایران},
year = {2016},
volume = {11},
number = {6},
month = {February},
issn = {1735-4161},
pages = {719--728},
numpages = {9},
keywords = {Spaghetti; Mixture design; Rheology},
}
%0 Journal Article
%T Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
%A ,
%A Razavi, Seyed Mohammad Ali
%A Mortazavi, Sayed Ali
%A Mazaheri Tehrani, Mostafa
%J پژوهشهای علوم و صنایع غذایی ایران
%@ 1735-4161
%D 2016
