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RISTextural 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...
Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
بهینه‌سازی ویژگی‌های بافتی فرآورده‌های خمیری حاوی آرد کامل سویا با استفاده از روش سطح پاسخ
تاثير افزودن آرد کامل سويا در دامنه 0 تا 27 درصد و آب از 31 تا 35 درصد در فرمول و همچنين شرايط مختلف اکستروژن بر روي ويژگي هاي بافتی اسپاگتي به منظور توليد فرآورده سلامتي بخش، مورد بررسي قرار گرفت. فرآيند در اکسترودري با ...
Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach
The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional...
Determination of chemical composition and metabolizable energy of wastes of spaghetti, pasta, biscuit, crisp, chickpea pre-cleaning and chickpea screening plants
Based on the official statistics of industries and mines organization about 1000 ton wastes of spaghetti,
pasta, biscuit, crisp, and about 7500 ton waste of chick pea pre-cleaning plants are produced annually in East Azerbaijan...