عنوان مقاله English
The influence of whole soy flour 0-27%, water content 31-35% and different extrusion condition on the cooking quality of spaghetti in order to production of functional pasta, were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70 °C. The results showed that adding whole soy flour caused significant (P≤0.05) decrease in cooking time, cooking weight characteristic. However, cooking loss of spaghetti increased significantly (P≤0.05), when whole soy flour increased in formulation. Temperature and screw speed of extruder had no significant effect alone on the cooking attributes. But, Interaction between water temperature, screw speed and components also had a slight synergistic effect on the characteristics. Also, interaction between components and water temperature has negative effect on the cooking loss. Data analysis using mixture design showed that the cooking characteristics of spaghetti were optimized when 44.7 % wheat flour, 24.3 % whole soy flour and 31% water content at screw speed of 25 rpm and temperature of 52.5oC were applied.
کلیدواژهها English
