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.

Enhancement of semolina pasta with carob molasses pulp

“…Consecutively, the energy content of the pasta has been lowered as well. Total carbohydrate content and energy amount varied between 64.35-74.50% and 313-339 kcal, respectively, as the amount of soy flour and carob flour in the pasta changed (Dülger Altıner and Hallaç 2020). The antioxidant content of the pasta (TPC) was enhanced by substituting CMP for semolina.…”