Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
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, , , , , ,Year
: 2016
Abstract: 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°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.
Keyword(s): Spaghetti,Mixture design,Rheology
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Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology
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| contributor author | بهزاد ناصحی | en |
| contributor author | سیدمحمدعلی رضوی | en |
| contributor author | سید علی مرتضوی | en |
| contributor author | مصطفی مظاهری طهرانی | en |
| contributor author | Seyed Mohammad Ali Razavi | fa |
| contributor author | Sayed Ali Mortazavi | fa |
| contributor author | Mostafa Mazaheri Tehrani | fa |
| date accessioned | 2020-06-06T13:30:31Z | |
| date available | 2020-06-06T13:30:31Z | |
| date issued | 2016 | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/3357790?locale-attribute=en | |
| description abstract | 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°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC. | en |
| language | English | |
| title | Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | Spaghetti | en |
| subject keywords | Mixture design | en |
| subject keywords | Rheology | en |
| journal title | پژوهشهای علوم و صنایع غذایی ایران-دانشگاه فردوسی مشهد | en |
| journal title | پژوهشهای علوم و صنایع غذایی ایران | fa |
| pages | 719-728 | |
| journal volume | 11 | |
| journal issue | 6 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1057636.html | |
| identifier articleid | 1057636 |