Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta

摘要

The influence of the addition of maize, extruded maize and soy flour and soy/ maize flour blends on the chemical and sensory properties of pasta were evaluated. The pasta samples (noodle) were produced by substituting 5, 10, 15, 20, and 25% of soft wheat flour with soy, maize, extruded maize flour and soy/ maize flour blends. The pasta was dried by high (HT) temperature drying cycles. The protein and dry gluten content and colour were determined. The following parameters of cooked pasta were determined: optimum cooking time (min), volume increase (%) and cooking loss (%). Sensory evaluations were carried out by a group of seven assessors. Pasta samples supplemented with maize and soy flour were evaluated on a scale of 1-5 for four quality parameters: odour, external appearance, flavour and mouthfeel. Based on these results, flours of maize, extruded maize and soy could be used in pasta formulations for many developing countries. The results showed that the highest quality pasta was made from wheat flour with the addition of 25% maize and the pasta produced with the addition of 20% extruded maize flour.