Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1391
12
1
gregorian
2013
3
1
15
2
online
1
fulltext
en
Effects of Defatted Soy Flour, Xanthan Gum, and Processing Temperatures on Quality Criteria of Spaghetti
Spaghetti samples were prepared by replacing wheat flour with defatted soy flour (DSF) at 0, 10, and 20% levels (w/w). Each sample had 4% gluten. In addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. Samples were extruded at 35 or 50<sup>o</sup>C and dried at, respectively, 52<sup>o</sup>C for 21h or 72<sup>o</sup>C for 6 hours. The color, protein content, cooking loss, cooked weight, and firmness of all spaghetti samples were measured. A trained sensory group evaluated chewiness, firmness, stickiness, color, and flavor. The overall results showed that increasing protein level in spaghetti caused an increase in the firmness and cooking loss with a decrease in cooked weight and consumer acceptance. However, when xanthan gum was added to spaghetti dough containing 20% DSF, the positive properties of spaghetti, including cooked weight and consumer acceptances, were improved significantly and its negative aspects, including firmness and cooking loss, were reduced noticeably. When xanthan gum and DSF levels reached, respectively, 0.4 and 20%, and the spaghetti dough was extruded at 50<sup>o</sup>C followed by drying at average temperature of 72<sup>o</sup>C, the best spaghetti in terms of physico-chemical and organoleptic properties was obtained.
Color criteria,Cooking loss,Cooking weight,Drying and extrusion temperature,Gluten,Firmness,Pasta
253
264
http://jast.modares.ac.ir/browse.php?a_code=A-23-11598-44&slc_lang=en&sid=23
A.
Ansari
A.
Ansari
100319475328460046462
100319475328460046462
No
Science and Research Center Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
Science and Research Center Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
A.
Kalbasi-Ashtari
A.
Kalbasi-Ashtari
100319475328460046461
100319475328460046461
Yes
Food Technology Department, College of Agriculture, University of Tehran, Islamic Republic of Iran.
Food Technology Department, College of Agriculture, University of Tehran, Islamic Republic of Iran.
A.
Gerami
A.
Gerami
100319475328460045334
100319475328460045334
No
Islamic Azad University, Qazvin Branch, Qazvin, Islamic Republic of Iran.
Islamic Azad University, Qazvin Branch, Qazvin, Islamic Republic of Iran.