Helmy,, I. (2003). NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.. Journal of Food and Dairy Sciences, 28(6), 4799-4821. doi: 10.21608/jfds.2003.244689
I. M.F. Helmy,. "NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.". Journal of Food and Dairy Sciences, 28, 6, 2003, 4799-4821. doi: 10.21608/jfds.2003.244689
Helmy,, I. (2003). 'NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.', Journal of Food and Dairy Sciences, 28(6), pp. 4799-4821. doi: 10.21608/jfds.2003.244689
Helmy,, I. NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.. Journal of Food and Dairy Sciences, 2003; 28(6): 4799-4821. doi: 10.21608/jfds.2003.244689
NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.
Food Science and Technology Department, National Research Centre, Cairo, Egypt.
Abstract
'Nheat flour (72% extraction) was replaced with different forms of faba bean and lentilllours (raw, genninated (Of 3 days and blanched at 100°C for 50 min. and 20 min for faba bean and lentil respectively) to produce high protein spsghet1i. The IlIte of replacement was 10, 15, 20, 25 and 30%. Chemical composition. functional propel1les for both legume nour'S, amino acid composilloll, chemica; score (or raw materials were measured. Also, chemical composition, cooking quality. colour attributes and sensory evaluation of produced spaghel1l were detennined. The results showed thet both germinated faba bean and lenl" had high protein content, water and oil absorplio'1. foam capacity and solubility val1.!es. Also. aU processed legume flours were rich In most essential and non-essential amino acids and had high protein, ash and fiber contents. All levels of replacement with different both type of legume flours incrNsed all the components of ctlemical composition, mineral contenl and deCleased the change in cooked weight and volume and Increased the Change In cooked loss in produced spaghetti compared with control. Samples contained all forms of faba bean nour had the best values of lighlness (L), redness (a) and acceptable colour at all levels of replacement. Sensory evaluation showed that all spaghetti samples replaced with faba bean flours had high score of sensory chatactenstics than lhose produced from lentil flours at all levels of replacement. Acceptable spaghetti samples could be produced by using raw and blanched faba bean lIours unlil 20%, germinated lab a bean flour reached to 25% and different forms of lenlilflour up to 150/0 replacement level of wheat flour.
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