Year 2020, Volume 4 , Issue 4, Pages 406 - 417 2020-12-15

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

Dilek DÜLGER ALTINER [1] , Şeyma HALLAÇ [2]

In the present study, soy flour (SF) and carob flour (CF) were used as a substitute for wheat flour (WF) in 6 different pasta formulations. The effect of SF and CF on the quality properties of the enriched pasta formulations was investigated. With the increase in SF and CF, ash, protein, dietary fiber content of the pasta increased whereas moisture, fat, and carbohydrate contents decreased. With the increase in CF, a significant decrease was observed in the L* (brightness) value and an increase in b* value with an addition of SF. The addition of SF and CF reduced the amount of substance passed to the water, improving the quality of the pasta. According to the results of sensory analysis, the highest values in terms of the overall evaluation were determined in the D (80 WF: 0 SF: 20 CF) and the E (80 WF: 20 SF: 0 CF) samples, and it was determined that up to 20% SF and CF can be recommended. According to the study results, it was thought that SF and CF can be used as functional food additives in different food formulations to improve the functional and nutritional properties of food products.
Pasta, Carob Flour, soy flour, Total Dietary Fiber, Functional Food
  • AACC. (1990) Approved Methods of the American Association of Cereal Chemists, (8th ed.), The Association: St Paul, MN.
  • AACC. (2000) Approved Methods of the AACC, 10th ed., Methods 44-01, 66-50, 16-50, 86-70 and 86-80, American Association of Cereal Chemists, St.
  • Abdel-Aal, E. and Hucl, P. (2002) Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. Journal of Food Composition and Analysis, 15(6), 737–747.
  • Adegunwa, M.O., Bakare, H.A. and Akinola, O.B. (2012) Enrichment of noodles with soy flour and carrot powder. Nigerian Food Journal, 30(1), 74–81.
  • Anonymous (2003) FAO, Food energy - methods of analysis and conversion factors. Report of a technical workshop. FAO Food and Nutrition Paper No. 77, Rome.
  • Anonymous (2007) Total dietary fibre contents assay. Official Methods of Analysis of Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
  • Awasthi, I., Siraj, P., Tripathi, M. and Tripathi, V. (2012) Development of Soy fortified high protein and high calorie supplementary biscuits. Indian Journal of Scientific Research, 3, 51-58
  • Aydın, E. (2009). Yulaf Katkısının Eriştenin Kalite Kriterlerine Etkisi. Uludağ Üniversitesi, Fen Bilimleri Enstitüsü. Gıda Mühendisliği Yüksek Lisans Tezi, Bursa. 72 s.
  • Aydın, N. (2012). Keçiboynuzu Unu İlavesinin Bisküvinin Bazı Kalite Kriterlerine Etkisi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Yüksek Lisans Tezi, Denizli. 52s
  • Baiano, A., Lamacchia, C., Fares, C., Terracone, C. and Notte, E.L. (2011) Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour. LWT - Food Science and Technology, 44(4), 1226-1232.
  • Baysal, A. (2009) Beslenme, Ankara: Hatiboğlu Yayınevi, 9-264.
  • Bengoechea, C. V., Romero, A., Villanueva, Á. C., Moreno, G., Alaiz, M., Millán, F., Guerrero, A. and Puppo, M. C. (2008) Composition and structure of carob (Ceratonia siliqua L.) germ proteins. Food Chemistry, 107(2), 675–683. Bernard, D. (1988) Food Commodities 2nd Edition. Grace Publication Network, USA, pp. 45-89.
  • Biernacka, B., Dziki, D., Gawlik-Dziki, U., Różyło, R. and Siastala, M. (2017) Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT, 77, 186-192.
  • Bilgüven, M. (2006) Farklı düzeyde balik unu ve soya küspesi ile balik yaği veya soya yaği içeren yemlerin gökkuşaği alabaliklarinda (Oncorhynchus mykiss, Walbaum) besi performansi üzerine etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 20 (2), 25-30. Retrieved from
  • Bouasla, A., Wójtowicz, A. and Zidoune, M.N. (2017) Gluten-free precooked rice pasta enriched with legumes flours: physical properties, texture, sensory attributes and microstructure. LWT-Food Science and Technology, 75, 569–577.
  • Bustos, M.C., Perez, G.T. and Leon, A.E. (2013) Combination of resistant starches types II and IV with minimal amount of oat bran yields good quality, low glycemic index pasta. Int. J. Food Sci. Technol., 48, 309-315.
  • Cappa, C. and Alamprese, C. (2017) Brewer’s spent grain valorization in fiber-enriched fresh egg pasta production: modelling and optimization study. LWT-Food Science and Technology, 82, 464-470.
  • Cárdenas-Hernández A., Beta T., Loarca-Piña G., Castaño-Tostado E., Nieto-Barrera J. and Mendoza S. (2016) Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. Journal of Cereal Science, 72, 84-90. 
  • Chait, Y.A., Gunenc, A., Bendali, F. and Hosseinian, F.S. (2020) Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity. LWT - Food Science and Technology, 117, 108623.
  • Chanu, S. N. and Jena, S. (2015) Development of millet fortified cold extruded pasta and analysis of quality attributes of developed pasta products. The International Journal of Science and Technoledge, 3(1), 132-140. 
  • Del Nobile, M. A., Baiano, A., Conte A. and Mocci, G. (2005) Influence of protein content on spaghetti cooking quality. Journal of Cereal Science, 41, 347–356.
  • Devi L. N., Aparna, K. and Kalpana, K. (2013) Utilization of fish mince in formulation and development of pasta products. International Food Research Journal, 20(1), 219–224.
  • Dülger, D. and Sahan, Y. (2011) Diyet lifin özellikleri ve sağlik üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 147-158.
  • Durazzo, A., Turfani, V., Narducci, V., Azzini, E., Maiani, G. and Carcea, M. (2014). Nutritional characterisation and bioactive components of commercial carobs flours. Food Chemistry, 153, 109–113.
  • Edwards, N.M., Izydorczyk, M.S., and Dexter, J.E. (1993) Cooked spaghetti texture- Comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem., 70(2), 122-126.
  • Fadel, H.H., Mageed, M.A., Samad, A.K., and Lotfy, S.N. (2006). Cocoa substitute: Evaluation of sensory qualities and flavour stability. European Food Research and Technology, 223, 125-131.
  • Feillet, P. and Dexter, J.E. (1996) Quality requirements of durum wheat for semolina milling and pasta production. In: Pasta and noodle Technology, AACC International St. Paul, MN, USA, pp 95-131.
  • Feillet, P., Autran, J.C. and Icard-Vernière, C. (2000) Mini Review Pasta brownness: An Assessment. Journal of Cereal Science, 32(3), 215-233.
  • Fiorda, F. A., Soares, M. S., Jr., da Silva, F.A., Grosmann, M. V. and Souto, L.R. (2013) Microstructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. LWT-Food Science and Technology, 54(1), 132–138.
  • Fuad, T. and Prabhasankar, P. (2012) Influences of India’s local wheat varieties and additives on quality of pasta. Food and Bioprocess Technology, 5(5), 1743–1755.
  • García, M.D., Torre, M., Marina, M.L. and Laborda, F. (1997) Composition and characterization of soybean and related products. Critical Reviews in Food Science and Nutrition, 37(4), 361-391.
  • Ginting, E. and Yulifianti, R. (2015) Characteristics of noodle prepared from orange-fleshed sweet potato, and domestic wheat flour. Procedia Food Science, 3, 289–302.
  • Goñi, I. and Valentín-Gamazo, C. (2003) Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry, 81(4), 511–515.
  • Grant, L.A., Doehlert, D.C., McMullen, M.S., and Vignaux, N. (2004) Spaghetti cooking quality of waxy and non-waxy durum wheats and blends. J. Sci. Food Agric., 84, 190-196.
  • Gull, A., Prasad, K. and Kumar, P. (2018) Nutritional, antioxidant, microstructural and pasting properties of functional pasta. Journal of the Saudi Society of Agricultural Sciences, 17(2), 147-153.
  • Hajaji, H.E., Lachkar, N., Alaoui, K., Cherrah, Y., Farah, A., Ennabili, A., Bali, B.E. and Lachkar, M. (2011) Antioxidant activity, phytochemical screening, and total phenolic content of extracts from three genders of carob tree barks growing in Morocco. Arabian Journal of Chemistry, 4(3), 321-324.
  • Hotsa, H.G. (2012) Farklı Baklagil Unları İle Zenginleştirilmiş Glutensiz Pirinç Eriştelerinin Kalite ve Bazı Besinsel Özelliklerinin İncelenmesi. Hacettepe Üniversitesi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Yüksek Lisans Tezi, Ankara. 51-66 s.
  • Hummel, Ch. (1966) Macaroni Products: Manufacture, Processing and Packaging Food. Trade Press, London, U.K: 250-264.
  • Hussein, A. M., Kamil, M. M., Mohamed, G. F. (2011) Physicochemical and sensorial quality of semolina defatted guava seed flour composite pasta. Journal of American Science, 7(6), 623–629.
  • ICC, (1992) Int. Assoc. for Cereal Sci. and Tech. ICC Standard No: 114/1.
  • Islam, A.F., Chowdhury, M.G., Islam, M.N. and Islam, M.S. (2007) Standardization of bread preparation from soy flour. International Journal of Sustainable Crop Production, 2(6), 15–20. [Google Scholar]
  • Jakobek, L. and Matic, P.S. (2019) Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends in Food Science and Technology, 83, 235-247.
  • Jalgaonkar, K., Jha, S.K. and Mahawar, M.K. (2018) Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina‐pearl millet pasta. Food Process Preserv., 42, e13575.
  • Jones, P.J. (2002) Clinical nutrition: 7. Functional foods--more than just nutrition. CMAJ: Canadian Medical Association Journal, 166(12), 1555-1563. PMCID: PMC113804
  • Kaur, G., Sharma, S., Nagi, H. P. S. and Dar, B.N. (2012) Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49(4):467–474. [PMC free article] [PubMed] [CrossRef] [Google Scholar]
  • Ktenioudaki, A. and Gallagher, E. (2012) Recent advances in the development of highfibre baked products. Trends in Food Science and Technology, 28, 4-14.
  • Kumazawa, S., Taniguchi, M., Suzuki, Y., Shimura, M., Kwon, M. and Nakayama, T. (2002) Antioxidant activity of polyphenols in carob pods. Journal of Agricultural and Food Chemistry, 50(2), 373-377.
  • Laleg, K., Barron, C., Cordelle, S., Schlich, P., Walrand, S., Micard, V. (2017) How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT-Food Science and Technology, 79, 471–478.
  • Lamacchia, C., Baiano, A., Lamparelli, S., Padalino, L., Notte, E.L. and Luccia, A.D. (2010) Study on the interactions between soy and semolina proteins during pasta making. Food Research International, 43(4), 1049-1056.
  • Li, L., Easa, A.M., Liong, M., Tan, T. and Foo, W. (2013) The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids, 30(2), 495-503.
  • Li, Q., Liu, R., Wu, T. and Zhang, M. (2017) Aggregation and rheological behavior of soluble dietary fibers from wheat bran. Food Research International, 102, 291-302.
  • Limroongreungrat, K. and Huang, Y. (2007) Pasta products made from sweetpotato fortified with soy protein. LWT -Food Science and Technology, 40(2), 200-206.
  • Liu, K. (2004). Soybean as Functional Foods and Ingredients, pp.1-51, AOCS Press, Champaign, IL, USA.
  • Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M. and Rizzello, C.G. (2017) Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT-Food Science and Technology, 8, 215–221.
  • Ma, Q., Liang, S., Xu, S., Li, J. and Wang, L. (2019) Characterization of antioxidant properties of soy bean protein-based films with Cortex Phellodendri extract in extending the shelf life of lipid. Food Packaging and Shelf Life, 22, 100413.
  • Mamat, H., Hardan, M.O.A. and Hill, S.E. (2010). Physicochemical properties of commercial semi-sweet biscuit, Food Chemistry, 121(4), 1029-1038.
  • Menon, R., Padmaja, G., Sajeev, M.S. and Sheriff, J.T. (2012) Effect of fortification with different starches on starch digestibility, textural and ultrastructural characteristics of sweet potato spaghetti. Journal of Root Crops, 38(2), 157.
  • Mohajan, S., Orchy, T.N. and Farzana, T. (2018) Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup. Food Science & Nutrition, 6, 549-556.
  • Nielsen, M.A., Summer, A.K.  and Whalley, L.L. (1980) Fortification of pasta with pea flours and air classified pea protein concentrates. Cereal Chemistry, 57, 203-206.
  • Nilüfer, D, and Boyacioğlu, D . (2008) Soya ve Soya Ürünlerinin Fonksiyonel Gıda Bileşenleri. Gıda, 33(5), 241-250. Retrieved from
  • Nilusha, R., Jayasinghe, J., Perera, O. and Perera, P. (2019) Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. International Journal of Food Science, 6750726.
  • Nishinari, K., Fang, Y., Guo, S., and Phillips, G.O. (2014) Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloids, 39, 301-318.
  • Ortega, N.R., Maciá, A., Romero, M.-., Reguant, J. B. and Motilva, M. (2011) Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model. Food Chemistry, 124(1), 65-71.
  • Park, J., Choi, I. and Kim, Y. (2015) Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT - Food Science and Technology, 63(1), 660-666.
  • Pawlowska, K., Kuligowski, M., Jasinska-Kuligowska, I., Kidon, M., Siger, A., Rudzinska, M. and Nowak, J. (2018) Effect of replacing cocoa powder by carob powder in the muffins on sensory and physicochemical properties. Plant Foods for Human Nutrition, 73(3), 196-202.
  • Petitot, M., Barron, C., Abecassis, J., Bronssard, C. and Micard, V. (2008) Change in Pasta Protein and Starch Structure Included by Drying Cycle and Their Relationship to Protein and Starch Digestibility. From Seed to Pasta: The Durum Wheat Chain-International Durum Wheat Symposium. Posters Session P.9.1.
  • Petitot, M., Boyer, L., Minier, C. and Micard, V. (2010) Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res Int., 43, 634-641.
  • Rani, S., Singh, R., Kamble, D.B., Upadhyay, A. and Kaur, B. (2019) Structural and quality evaluation of soy enriched functional noodles. Food Bioscience, 32, 100465.
  • Riaz, MN. (2006) Processing of soybeans into ingredients. Soy Applications in Food, M.N. Riaz, (ed), pp. 40-62, CRC Taylor and Francis, Boca Raton, FL, USA.
  • Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Pérez, G.T., Beltramo, D.M. and León, A.E. (2004) Production of gluten-free bread using soybean flour. J. Sci. Food Agric., 84, 1969-1974.
  • Rinaldoni, A.N., Palatnik, D.R., Zaritzky, N. and Campderrós, M.E. (2014) Soft cheese-like product development enriched with soy protein concentrates. LWT -Food Science and Technology, 55(1), 139-147.
  • Roccia, P.M., Ribotta, P.D., Pérez, G.T. and León, A.E. (2009) Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT - Food Science and Technology, 42(1), 358-362.
  • Roman, L., González, A., Espina, T. and Gómez, M. (2017) Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. Journal of Food Science and Technology, 54, 2094-2103.
  • Rosa, C.S., Tessele, K., Prestes, R.C., Silveira, M. and Franco, F. (2015) Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours.
  • Ruiz-Roso, B., Quintela, J.C., Fuente, E.D., Haya, J. and Pérez-Olleros, L. (2010) Insoluble Carob Fiber Rich in Polyphenols Lowers Total and LDL Cholesterol in Hypercholesterolemic Sujects. Plant Foods for Human Nutrition, 65, 50-56.
  • Sabanis, D., Makri, E. and Doxastakis, G. (2006) Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. J. Sci. Food Agric., 86, 1938-1944. doi:10.1002/jsfa.2567
  • Sebecic, B., Vedrina-Dragojavic, I., Vitali, D., Hecimoviv, M. and Dragicevic, I. (2007) Raw materials in fibre enriched biscuits production as source of total phenols. Agriculturae Conspectus Scientificus, 3, 265-270.
  • Sęczyk, Ł., Świeca, M. and Gawlik-Dziki, U. (2016) Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry, 194, 637-642.
  • Sereewat, P., Suthipinittham, C., Sumathaluk, S., Puttanlek, C., Uttapap, D. and Rungsardthong, V. (2015) Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour. LWT - Food Science and Technology, 60(2), 1061-1067.
  • Serrem, C.A., Kock, H.L. and Taylor, J.R. (2011) Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food Science & Technology, 46, 74-83.
  • Shih, M., Hwang, T. and Chou, H. (2015) Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature. Journal of Food Science and Technology, 53, 902-908.
  • Shin, D., Kim, W. and Kim, Y. (2013) Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry,141(1), 517-523.
  • Shogren, R.L., Hareland, G.A. and Wu, Y.V. (2006) Sensory evaluation and composition of spaghetti fortified with soy flour. Journal of Food Science, 71, 428-432.
  • Singh, R., Singh, G. and Chauhan, G.S. (2000) Nutritional evaluation of soy fortified biscuits. Journal of Food Science and Technology, 37, 162–164.
  • Taghdir, M., Mazloomi, S.M., Honar, N., Sepandi, M., Ashourpour, M. and Salehi, M. (2017) Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Science & Nutrition, 5, 439 - 445.
  • Tang, C., Wu, H., Chen, Z.N. and Yang, X. (2006). Formation and properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase. Food Research International, 39(1), 87-97.
  • Tazrart, K., Lamacchia, C., Zaidi, F.  and Haros, M. (2016) Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba. Journal of Food Composition and Analysis, 47, 8-15.
  • Torres, A., Frias, J., Granito, M. and Vidal-Valverde, C. (2007) Germinated Cajanus cajan seeds as ingredients in pasta products: chemical, biological and sensory evaluation. Food Chemistry, 101(1), 202–211. [CrossRef] [Google Scholar] [Ref list].
  • Tsatsaragkou, K., Gounaropoulos, G. and Mandala, I. (2014) Development of gluten free bread containing carob flour and resistant starch. LWT - Food Science and Technology, 58(1), 124-129.
  • Turfani, V., Narducci, V., Durazzo, A., Galli, V. and Carcea, M. (2017) Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT - Food Science and Technology, 78, 361-366.
  • Umay S. (2019) Keçiboynuzu meyve posası ununun diyet lifi kaynağı olarak makarnada kullanılması., Mersin Üniversitesi, Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Anabilim Dalı Yüksek Lisans Tezi, Mersin, 77s.
  • Vagadia, B.H., Vanga, S.K. and Raghavan, V. (2017). Inactivation methods of soybean trypsin inhibitor – A review. Trends in Food Science & Technology, 64, 115-125.
  • Vitali, D., Dragojević, I.V. and Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114, 1462–1469.
  • Wang, H., Johnson, L. and Wang, T.K. (2004) Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals. Journal of the American Oil Chemists' Society, 81, 713-717. J Amer Oil Chem Soc, 81, 713-717.
  • Wang, Y.C., Yu, R.C. and Chou, C.C. (2002) Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiol, 19, 501-508.
  • Wietrzyk, J., Grynkiewicz, G. and Opolski, A. (2005) Phytoestrogens in cancer prevention and therapy--mechanisms of their biological activity. Anticancer Research, 25(3c), 2357‐2366. PMID:16080462
  • Wylie-Rosett, J., Mossavar-Rahmani, Y. and Gans, K.M. (2002) Recent dietary guidelines to prevent and treat cardiovascular disease, diabetes, and obesity. Heart Disease, 4(4), 220-30.
  • Xie, L., Nishijima, N., Oda, Y., Handa, A., Majumder, K., Xu, C. and Zhang, Y. (2020) Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. LWT, 122, 109031.
  • Yousif, A. and Alghzawi, H.M. (2000) Processing and characterization of carob powder, Food Chemistry, 69, 283–287.
  • Zandonadi R., Botelho R., Gandolfi L., Ginani J. and Montenegro F. (2012) Green Banana Pasta: An Alternative for Gluten-Free Diets. Journal of the Academy of Nutrition and Dietetics, 112 (7), 1068-1072.
  • Zhang, Y., Guo, X., Shi, C. and Ren, C. (2020) Effect of soy proteins on characteristics of dough and gluten. Food Chemistry, 318, 126494. Zunft, H.J.F., Lüder, W., Harde, A., Graubaum, H.J., Koebnick, C. and Grünwald, J. (2003) Carob pulp preparation rich in insoluble fibre lowers total and LDL cholesterol in hypercholesterolemic patients. European Journal of Nutrition,42, 235-242.
Primary Language en
Subjects Food Science and Technology
Published Date December 2020
Journal Section Research Articles

Orcid: 0000-0002-7043-2883
Author: Dilek DÜLGER ALTINER (Primary Author)
Country: Turkey

Orcid: 0000-0002-1449-0384
Author: Şeyma HALLAÇ
Institution: İstanbul Aydın University, Institute of Natural and Applied Science, Dept. of Food Engineering İstanbul, Turkey
Country: Turkey


Application Date : May 28, 2020
Acceptance Date : October 22, 2020
Publication Date : December 15, 2020

APA Dülger Altıner, D , Hallaç, Ş . (2020). The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations . International Journal of Agriculture Environment and Food Sciences , 4 (4) , 406-417 . DOI: 10.31015/jaefs.2020.4.3