OPTIMIZATION OF THE FORMULATION AND EXTRUSION CONDITIONS IN SPAGHETTI ENRICHED WITH WHOLE SOY FLOUR USING MIXTURE DESIGN METHOD

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NASEHI B.; MORTAZAVI S.A.; RAZAVI S.M.; MAZAHERI TEHRANI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:7 | Issue:2 Page(s): 29-38

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Title

OPTIMIZATION OF THE FORMULATION AND EXTRUSION CONDITIONS IN SPAGHETTI ENRICHED WITH WHOLE SOY FLOUR USING MIXTURE DESIGN METHOD

Author(s)

NASEHI B. | MORTAZAVI S.A. | RAZAVI S.M. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

FUNCTIONAL SPAGHETTIQ3

COOKING CHARACTERISTICSQ2

ENRICHMENTQ2

PROCESSING VARIABLESQ3

Abstract

The influence of whole soy flour 0-27%, water content 31-35% and different extrusion condition on the cooking quality of spaghetti in order to production of functional pasta, were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70oC. The results showed that adding whole soy flour caused significant (P≤0.05) decrease in cooking time, cooking weight characteristic. However, cooking loss of spaghetti increased significantly (P≤0.05), when whole soy flour increased in formulation. Temperature and screw speed of extruder had no significant effect alone on the cooking attributes. But, Interaction between water temperature, screw speed and components also had a slight synergistic effect on the characteristics. Also, interaction between components and water temperature has negative effect on the cooking loss. Data analysis using mixture design showed that the COOKING CHARACTERISTICS of spaghetti were optimized when 44.7% wheat flour, 24.3% whole soy flour and 31% water content at screw speed of 25 rpm and temperature of 52.5oC were applied.

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APA: Copy

NASEHI, B., MORTAZAVI, S.A., RAZAVI, S.M., & MAZAHERI TEHRANI, M.. (2010). OPTIMIZATION OF THE FORMULATION AND EXTRUSION CONDITIONS IN SPAGHETTI ENRICHED WITH WHOLE SOY FLOUR USING MIXTURE DESIGN METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(2), 29-38. SID. https://sid.ir/paper/72380/en

Vancouver: Copy

NASEHI B., MORTAZAVI S.A., RAZAVI S.M., MAZAHERI TEHRANI M.. OPTIMIZATION OF THE FORMULATION AND EXTRUSION CONDITIONS IN SPAGHETTI ENRICHED WITH WHOLE SOY FLOUR USING MIXTURE DESIGN METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(2):29-38. Available from: https://sid.ir/paper/72380/en

IEEE: Copy

B. NASEHI, S.A. MORTAZAVI, S.M. RAZAVI, and M. MAZAHERI TEHRANI, “OPTIMIZATION OF THE FORMULATION AND EXTRUSION CONDITIONS IN SPAGHETTI ENRICHED WITH WHOLE SOY FLOUR USING MIXTURE DESIGN METHOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 2, pp. 29–38, 2010, [Online]. Available: https://sid.ir/paper/72380/en

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