Title : ( Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality )
Authors: B. Nasehi , Sayed Ali Mortazavi , Seyed Mohammad Ali Razavi , Mehdi Nassiri Mahallati , R. Karim ,
Full TextAbstract
The influence of full-fat soy flour (FFSF) 027.0 g/100 g, water content 31.035.0 g/100 g and extrusion conditions on the cooking and color characteristics of spaghetti was investigated. The process was performed with a speed of 1040 rpm and a water circulating temperature of 35708C. The results showed that adding FFSF causes decreases (P50.05) in cooking time, cooking weight, intensity and hue characteristics. However, the cooking loss and saturation of spaghetti increased (P50.05). 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 358C were applied.
Keywords
, Functional spaghetti, cooking characteristics, image analysis, processing variables
@article{paperid:1011520,
author = {B. Nasehi and Mortazavi, Sayed Ali and Razavi, Seyed Mohammad Ali and Nassiri Mahallati, Mehdi and R. Karim},
title = {Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality},
journal = {International Journal of Food Sciences and Nutrition },
year = {2009},
volume = {60},
number = {4},
month = {April},
issn = {0963-7486},
pages = {205--214},
numpages = {9},
keywords = {Functional spaghetti; cooking characteristics; image analysis; processing variables},
}
%0 Journal Article
%T Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality
%A B. Nasehi
%A Mortazavi, Sayed Ali
%A Razavi, Seyed Mohammad Ali
%A Nassiri Mahallati, Mehdi
%A R. Karim
%J International Journal of Food Sciences and Nutrition
%@ 0963-7486
%D 2009
