Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta

Abstract The aim of this study was to investigate the effects wheat shorts, a milling by-product, on some properties pasta. For purpose, semolina replaced with shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, sensory samples were evaluated compared control prepared durum semolina. As concentrations increased formulation, brightness values decreased redness increased. ash, fat, total dietary fibre, phenolic content, antioxidant activity, mineral content use shorts. highest solid loss value (10.28%) found containing addition up 30% presented similar overall acceptability scores samples. result, it observed that as increase, nutritional components affect health positively, increase well. So, appear be forefront due scores.