Quality Attributes of Soy-pasta During Storage Period

Authors

  • Behzad Nasehi Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Molasani, Ahvaz, Iran
  • Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Molasani, Ahvaz, Iran
  • Reyhane Nasehi Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Molasani, Ahvaz, Iran

DOI:

https://doi.org/10.3923/pjn.2011.307.312

Keywords:

Acidity, image analysis, shelf life, spaghetti

Abstract

The influence of Full Fat Soy Flour (FFSF) and different extrusion conditions on the acidity content and color characteristics of spaghetti during 7-month storage were evaluated. The spaghetti was produced by laboratory pasta maker and was dried at 50oC. Treatments were packed in polyethylene bags and were kept in room temperature during storage. Addition of FFSF and extrusion processing conditions influenced the acidity content of spaghetti. This enrichment resulted in significant increases (p<0.05) in the acidity during storage. On the other hand, color characteristics of dry spaghetti showed significant changes after seven months of storage. So, the shelf life of this new product was lesser than traditional spaghetti.

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Published

15.03.2011

Issue

Vol. 10 No. 4 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Nasehi, B., Jooyandeh, H., & Nasehi, R. (2011). Quality Attributes of Soy-pasta During Storage Period. Pakistan Journal of Nutrition, 10(4), 307–312. https://doi.org/10.3923/pjn.2011.307.312