Influence of Apricot Kernel Flour Addition on Sensory Characteristics of Spaghetti

摘要

Spaghetti was prepared form 70% semolina + 30% wheat flour (control). Semolina was replaced by apricot kernel flour (AKF), a by-product of apricot processing plants. Since AKF is a rich source of some nutrients, this increases nutritional value. The effects of different levels of AKF (5, 10, 15, 20 and 25%) on chemical composition, color, cooking quality and sensory attributes of prepared spaghetti were studied . The obtained results indicate that protein, fat, ash and fiber contents of fortified spaghetti were higher than that of control. The highest contents of protein, fat, ash, fiber and caloric value were noticed with spaghetti fortified with 25% AKF, while its carbohydrate content was lower than that of control. Moreover, color values of fortified spaghetti was enhanced by addition of AKF, while cooking time and water absorption for all fortified spaghetti were lower when compared to control. On the contrary, cooking loss of spaghetti was increased when the fortified level of AKF was increased. In relation to the sensory evaluation, the control spaghetti had the highest score while, spaghetti with substitution of 20 and 25% AKF had the lowest score when compared with other treatments. Therefore, AKF might be accepted when used up to 10% to enhance the quality of spaghetti with acceptable as well as to give highly nutritive value food product and giving alternative utilization opportunity to producers and healthy choice option to the consumers.