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

Dilek Dülger Altıner; Şeyma Hallaç

doi:10.31015/jaefs.2020.4.3

EN

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

Abstract

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.

Keywords

Pasta, Carob Flour, soy flour, Total Dietary Fiber, Functional Food

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Dilek Dülger Altıner ^*
0000-0002-7043-2883
Türkiye

Şeyma Hallaç
0000-0002-1449-0384
Türkiye

Publication Date

December 15, 2020

Submission Date

May 28, 2020

Acceptance Date

October 22, 2020

Published in Issue

Year 2020 Volume: 4 Number: 4

DOI

https://doi.org/10.31015/jaefs.2020.4.3

IZ

https://izlik.org/JA57MU24MW

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. https://doi.org/10.31015/jaefs.2020.4.3

AMA

1.Dülger Altıner D, Hallaç Ş. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. int. j. agric. environ. food sci. 2020;4(4):406-417. doi:10.31015/jaefs.2020.4.3

Chicago

Dülger Altıner, Dilek, and Şeyma Hallaç. 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): 406-17. https://doi.org/10.31015/jaefs.2020.4.3.

EndNote

Dülger Altıner D, Hallaç Ş (December 1, 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.

IEEE

[1]D. Dülger Altıner and Ş. Hallaç, “The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations”, int. j. agric. environ. food sci., vol. 4, no. 4, pp. 406–417, Dec. 2020, doi: 10.31015/jaefs.2020.4.3.

ISNAD

Dülger Altıner, Dilek - Hallaç, Şeyma. “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 (December 1, 2020): 406-417. https://doi.org/10.31015/jaefs.2020.4.3.

JAMA

1.Dülger Altıner D, Hallaç Ş. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. int. j. agric. environ. food sci. 2020;4:406–417.

MLA

Dülger Altıner, Dilek, and Şeyma Hallaç. “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, vol. 4, no. 4, Dec. 2020, pp. 406-17, doi:10.31015/jaefs.2020.4.3.

Vancouver

1.Dilek Dülger Altıner, Şeyma Hallaç. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. int. j. agric. environ. food sci. 2020 Dec. 1;4(4):406-17. doi:10.31015/jaefs.2020.4.3

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International Journal of Agriculture Environment and Food Sciences

https://doi.org/10.31015/2025.4.26

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

Abstract

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

Abstract

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