Mechanical Characteristics of Spaghetti Enriched with Whole Soy Flour

The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength.

Authors:

• Nasehi
• B.
• Mortazavi
• S. A.
• Razavi
• S.

Keywords:

• Pasta
• Mixture design
• Enrichment
• Texture.

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