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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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نویسنده
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nasehi b. ,razavi m. a. ,mortazavi s. a. ,mazaheri tehrani m.
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2016 - دوره : 11 - شماره : 6 - صفحه:719 -728
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چکیده
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The influence of 027 g/100g of fullfat soy flour (ffsf), 3135g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. process was performed with screw speed of 1040 rpm and water circulating temperature of 3570°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.
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کلیدواژه
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spaghetti; mixture design; rheology.
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آدرس
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ramin agricultural and natural resources university, department of food science and technology, iran. ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, iran
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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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Authors
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Nasehi Behzad ,Razavi Seyed Mohamad Ali ,Mortazavi Ali ,Mazaheri Mostafa
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Abstract
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The influence of 027 g/100g of fullfat soy flour (FFSF), 3135g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 1040 rpm and water circulating temperature of 3570°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.
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Keywords
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