بررسی اثر افزودن آرد کامل سویا وتغییرات دمای خشک کن بر ویژگی‌های حسی و بافتی اسپاگتی

In this study, the effects of full fat soy flour(FFSF) addition and drying temperature changes on sensory evaluation and textural characteristics of spaghetti was assessed(P<0.05). The addition of 2%, 5% and 8% of FFSF and different Levels of temperature, Low Temperature(LT), High Temperature(HT) and Ultra High Temperature(UHT) drying caused the significant changes in organoleptic and textural characteristics of spaghetti. In texture analysis of spaghetti, Hardness factor was increased and Adhesiveness, stickiness factors were decreased significantly when used of HT and FFSF combination at the same time. Springiness factor in HT and UHT drying has been shown an insignificant changes in spaghetti. The results of sensory evaluation shown, color, odour, taste, texture and overall acceptability was improved when used of HT for heat treatment, but Mailard Reaction (non-enzymatic browning) developed when used of UHT drying. LT drying didn’t has an efficient result and beany flavor was sensible in dried spaghetti with 5% and 8% of FFSF. The result shown that using of HT drying has a positive effect on sensory and textural characteristics of dried spaghetti.