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
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Primary Language en
Subjects Food Science and Technology
Published Date December 2020
Journal Section Research Articles
Authors

Orcid: 0000-0002-7043-2883
Author: Dilek DÜLGER ALTINER (Primary Author)
Institution: KOCAELİ ÜNİVERSİTESİ
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


Dates

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