engleski

Effect of soy, maize and extruded maize flour addition on sensory characteristics of pasta

The influence of maize, extruded maize and soy flour and soy/maize flour blends addition to chemical, and sensory properties of soft wheat flour and pasta quality have been examined. The pasta ( short pasta), were produced by supstituting 5, 10, 15, 20, and 25% of soft wheat flourwith soy, maize, extruded maize flour and soy/maize flour blends. The content of water, ash, protein and wet gluten was determined. Sensory evaluations were carried out by a group of 7 evaluators. Properties of cooked pasta were investigated. Increasing amounts of soy flour increased pasta ash and brownness and decreeased gluten content. The samples of higher level of maize and extruded maize flour were evident yellow. All supplemented pasta samples had a shorter cooking time, but greater cooking loss. The results showed that the highest quality pasta was made from wheat flour with an addition of 20% of maize and the pasta produced with an addition of 25% of soy flour.

maize/wheat flour blends; extruded maize/wheat flour blends; soy/wheat flour blends; pasta cooking quality

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