Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.

摘要

The influence of full-fat soy meal (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increased nutrient contents significantly (P <= 0.05). Generally, FFSF exerted a negative influence on colour attributes, but had no effect on firmness or surface condition of the spaghetti. No significant differences were observed in beany flavour after addition of <=23.0 g/100 g FFSF. Temp. and screw speed of the extruder had no significant effects on nutritional and sensory attributes, but both enhanced the effect of formulation on the colour and surface condition of the spaghetti. Also, an interaction between screw speed and the ingredients resulted in a slight positive effect on firmness and beany flavour attributes. Optimum nutritional value and sensory attributes of spaghetti were achieved when 17.0 g/100 g FFSF was added and processed at a screw speed of 40 rpm and a temp. of 70 degrees C.