Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.

Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.

The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (P<or=0.05). Generally, the...

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Bibliographic Details
Main Authors: Behzad, Nasehi, Mortazavi, Syed Ali, Razavi, Syed Mohamadali, Tehrani, Mostafa Mazaher, Karim, Roselina
Format: Article
Language:English
English
Published: Informa Healthcare 2009
Online Access:http://psasir.upm.edu.my/id/eprint/14405/
http://psasir.upm.edu.my/id/eprint/14405/1/Effects%20of%20processing%20variables%20and%20full%20fat%20soy%20flour%20on%20nutritional%20and%20sensory%20properties%20of%20spaghetti%20using%20a%20mixture%20design%20approach.pdf

Internet

http://psasir.upm.edu.my/id/eprint/14405/
http://psasir.upm.edu.my/id/eprint/14405/1/Effects%20of%20processing%20variables%20and%20full%20fat%20soy%20flour%20on%20nutritional%20and%20sensory%20properties%20of%20spaghetti%20using%20a%20mixture%20design%20approach.pdf

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