بررسی تاثیر گلوتن بر ویژگی های اسپاگتی حاوی آرد کامل سویا

The influence of adding soy flour in five levels (25, 35, 45, 55 & 65%) and the amount of gluten in four levels (1, 3, 5 &7%) on the characteristics of sensory and cooking quality and chemical contents of spaghetti was investigated. Results in completely randomized design with factorial design with two factors the amount of soy flour and gluten in the amount of four repeats for each test were analyzed and the difference between the means by Duncan test at 95% confidence level was calculated. The results showed that adding gluten and soy flour in formulation increased significantly (P≤0.05) protein, fat and ash of spaghetti samples. Regarding the characteristics of cooking of spaghetti, revealed that soy flour reduced significantly )P≤0.05) cooking time, increasing loss after optimum and over cooking time, and decreased weight after optimum and over cooking time. However, adding gluten improved significantly (P≤0.05) the cooking properties of spaghetti. Sensory evaluation results showed that with increasing amount of soy flour in the formulation, overall acceptance of samples decreased. Generally, in samples with 7% gluten and 25% soy flour, amount of protein and cooking weight was highest, and the cooking loss was lowest than the other samples.