Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality

Abstract

The influence of full-fat soy flour (FFSF) 0-27.0 g/100 g, water content 31.0-35.0 g/100 g and extrusion conditions on the cooking and color characteristics of spaghetti was investigated. The process was performed with a speed of 10-40 rpm and a water circulating temperature of 35-70 degrees C. The results showed that adding FFSF causes decreases (P< or =0.05) in cooking time, cooking weight, intensity and hue characteristics. However, the cooking loss and saturation of spaghetti increased (P< or =0.05). The temperature and speed of the extruder had no significant effect on the cooking and color attributes. Interaction between them and the components, however, had a slight synergistic effect on characteristics. Also, interaction between the components and the water temperature has a negative effect on the color and cooking loss. Data analysis showed that the cooking and color characteristics were optimized when 56.9 g/100 g wheat flour, 12.1 g/100 g FFSF and 31.0 g/100 g water content at a screw speed of 40 rpm and a temperature of 35 degrees C were applied.

Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

“…Cooking time was greatest for the control spaghetti, closely followed by the spaghetti containing corn flour or oat flour, intermediate for spaghetti containing lentil or pinto bean flour and least for spaghetti containing flaxseed flour or soybean flour (Table 3). These results are in agreement with Nasehi et al (2009), Manthey & Dash (2010 and Petitot et al (2010) who also reported that spaghetti fortified with soybean flour, flaxseed flour and bean flour, respectively, had a shorter cooking time than did the control spaghetti. However, other authors have reported that pasta containing legume flours such as lentil, soybean and bean flours had similar or longer cooking time than the standard spaghetti due to its high protein content (Zhao et al, 2005;Gallegos-Infante et al, 2010).…”

“…These results are in agreement with Nasehi et al . (), Manthey & Dash () and Petitot et al . () who also reported that spaghetti fortified with soybean flour, flaxseed flour and bean flour, respectively, had a shorter cooking time than did the control spaghetti.…”

“…Pasta structure consists of a gluten protein matrix in which the starch granules are embedded (Feillet, 1988). When pasta is fortified with NT flours, the gluten matrix is weakened and disrupted, and the water penetration in the pasta is facilitated (Manthey & Schorno, 2002;Nasehi et al, 2009). Different ingredients have different composition that will determine the water absorption/penetration during NT pasta cooking.…”

Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

“…During the processing, the incorporation of soy flour to the cassava dough resulted in an increase in protein content. The results are in accordance those of [18]. Mridula et al [19] have also shown that the substitution of wheat flour for peanut seed, which is a legume, improves the protein content of pasta.…”

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

“…These results are similar to the results reported by Nasehi et al . () where fortification of full fat soya flour significantly decreased cooking time and cooked weight and increased cooking loss of spaghetti. Zhao et al .…”