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ARS Home » Research » Publications at this Location » Publication #147406
Title: SOY-FORTIFIED SPAGHETTI

Author
item HARELAND, G - ND STATE UNIV
item Shogren, Randal
item Wu, Ying Victor

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/2/2003
Publication Date: N/A
Citation: N/A

Interpretive Summary:

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 effect on flavor and texture.