Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour

Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface ...

Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour

Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...

Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

Comparison of chickpea and soy protein isolate and whole flour as biodegradable plastics

The objective of the present work is to compare some different crop products such as protein isolates and defatted whole flours from legumes, as chickpea and soy bean, involved in the molded compression processing to obtain plastics. The present work analysed the possibility of forming new plastic materials with products of chickpea, and soy bean seeds typically from the North West of Argentina...

Protein enriched foods and healthy ageing: Effects of almond flour, soy flour and whey protein fortification on muffin characteristics