EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE FLOUR ON QUALITY CHARACTERISTICS OF MACARONI

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SAEMI P.; SALEHIFAR M.; AZIZI M.H.; AFSHINPAJOUH R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:61 Page(s): 153-161

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Title

EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE FLOUR ON QUALITY CHARACTERISTICS OF MACARONI

Author(s)

SAEMI P. | SALEHIFAR M. | AZIZI M.H. | AFSHINPAJOUH R. | Issue Writer Certificate

Keywords

WHITE FLOURQ2

SEMOLINAQ2

DURUM WHEATQ2

MACARONIQ2

Abstract

Quality of food products depends upon the quality of the raw materials and pasta as an important food product which is commonly used is not except from this rule. Nowadays pasta is consumed as one of the most favorite food around the world and is considered to be a constant food in the list of the Iranian families’ main meal gradually. In the most countries, pasta is produced from SEMOLINA, but in our country normally is produced from WHITE FLOUR that causes lower quality in final product. The goal of this research is considering the effects of using the WHITE FLOUR, SEMOLINA and mixture of these flours on the quality of pasta. Five types of WHITE FLOUR, SEMOLINA, mixed WHITE FLOUR and SEMOLINA with different ratios, including 50% WHITE FLOUR- 50% SEMOLINA, 75% WHITE FLOUR- 25% SEMOLINA, 75% SEMOLINA - 25% WHITE FLOUR were used in producing of pasta. The content of moisture, ash, protein, dry and moist gluten and gluten index was determined. Pasta samples quality were assessed through cooking, cooking loss & color tests. The results showed that the quality of pasta with ratio 75% SEMOLINA-25% WHITE FLOUR is similar to the quality of pasta which is produced from 100% SEMOLINA. Therefore, regarding the high price of DURUM WHEAT; manufacturer could use such flour instead of 100% SEMOLINA to produce high quality product.

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APA: Copy

SAEMI, P., SALEHIFAR, M., AZIZI, M.H., & AFSHINPAJOUH, R.. (2016). EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE FLOUR ON QUALITY CHARACTERISTICS OF MACARONI. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 153-161. SID. https://sid.ir/paper/71866/en

Vancouver: Copy

SAEMI P., SALEHIFAR M., AZIZI M.H., AFSHINPAJOUH R.. EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE FLOUR ON QUALITY CHARACTERISTICS OF MACARONI. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(61):153-161. Available from: https://sid.ir/paper/71866/en

IEEE: Copy

P. SAEMI, M. SALEHIFAR, M.H. AZIZI, and R. AFSHINPAJOUH, “EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE FLOUR ON QUALITY CHARACTERISTICS OF MACARONI,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 61, pp. 153–161, 2016, [Online]. Available: https://sid.ir/paper/71866/en

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