|Hareland, Y - NORTH DAKOTA ST. UNIV|
|Wu, Ying Victor|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 20, 2006
Publication Date: August 15, 2006
Citation: Hareland, Y.V., Shogren, R.L., Wu, Y. 2006. Soy-fortified spaghetti. Journal of Food Science. 71(6)S428-S432. Interpretive Summary: There is growing public interest in high protein, soy-based foods for their role in weight loss programs, for disease prevention and for their low cost. Little information is available, however, on the taste and texture of pasta made from mixtures of wheat and soy flours having high (greater than 30%) levels of soy flour. It was found that spaghetti made with up to 35% soy flour had good taste and texture indistinguishable from regular spaghetti. This soy-fortified spaghetti had a protein content of 30% or double that of normal spaghetti and also had an acceptable content of lysine, an amino acid deficient in wheat pastas. These results are important to food processors, consumers and food pantries since they show that a nutritious pasta having high soy protein and low cost can be easily made from wheat and soy flours.
Technical Abstract: There is an increasing interest to consume protein enriched foods from plant sources. Spaghetti is a widely consumed food and is usually made from durum wheat. Substitution of defatted soy flour for durum wheat can increase protein and lysine contents of spaghetti. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (versus 15.4% for control without soy) and a lysine content of 1.75% (versus 0.41% for control). Sensory analysis of enriched spaghetti up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had higher beany and bitter flavors compared with control. This study showed a high-protein and high-lysine spaghetti can be made with 35% soy flour without adverse effects on flavor and texture.