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Phenylketonuria (PKU) is a genetic disorder necessitating a low-protein and phenylalanine diet. This study aimed to explore the feasibility of producing a low-protein pasta using potato and tapioca starches. The pasta formulation substituted semolina flour with a blend of potato and tapioca starches. Date kernel fiber and xanthan gum were incorporated as prebiotic compounds and texture enhancers, respectively. Physicochemical (moisture, fat, total ash, protein, phenylalanine, cooking loss, cooking time, color indexes, and hardness) and sensory properties (texture, flavor, color, and overall acceptability) were evaluated and compared against the control sample (based on semolina flour). The results demonstrated no significant alteration in moisture and fat content upon substitution, but a significant decrease in ash and protein content (p<0.05). Consequently, phenylalanine levels decreased from 530.58 mg/100 g in the control sample to 24.49-26.60 mg/100 g in the pasta. Replacing flour with starches increased cooking loss, reduced cooking time, and diminished pasta hardness compared to the control (p<0.05). The pasta exhibited higher L* and lower a* and b* values than the control. Sensory evaluation revealed that the pasta containing 35% potato starch and 40% tapioca starch attained the highest scores, indicating its favorable acceptability. Overall, this study suggests that the combination of potato and tapioca starches, along with date kernel fiber and xanthan gum, enables the production of and low-protein pasta suitable for PKU patients.

 

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To evaluate durum pasta quality traits, using international standards, a study was conducted on seven improved and local durum wheat varieties. The traits examined included grain vitreousity (I.CC. No. 129), grain hardness index (h.i.), yellow berry (y.b.(, black point (h.p.), hectoliter weight (h.l.w.), thousand kerne! weight (t.k-w.j, protein percentage (I.CC. No. 105.1), protein quality through sedimentation test (I.CC. No. 116), and wet gluten percentage. Durum wheat gluten quality can be used to detect varieties with favorable traits for pasta making:, some of these traits being: semolina percentage, pigment content, reaction to cooking and pasta disk pressure tolerance. The varieties Zardak from Kermanshah, Altar 84 from Ahwaz and Yavaros 79 from Karaj exhibited the most favorable pasta quality traits. There existed significant positive correlations (at 1% level) between protein percentage and sedimentation test, wet gluten percentage and protein, wet gluten and sedimentation test, and protein percent and dry gluten. The results indicated that protein percentage of durum wheat varieties can be used to select varieties of favorable quality for pasta making.

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  Macaroni and pasta products are one of the favorite dishes in the world. In Iran, it improves its position in family food programs. In recent years, using additives and different components to improve quality and nutritional properties of this product have been used. Soy protein isolate (SPI) added to semolina to improve quality and quantity of protein and amino acid profile of final product such as macaroni. The aim of this study was the effects of adding different level of SPI (1, 2, 4 and 6% on semolina basis) on the properties of macaroni have been investigated. Result showed that by increasing the amount of SPI, water absorption of dough was decreased. Also by increasing the amount of SPI, the value of protein and ash contents were increased. Although the amount of soluble solid, cooking quality index, moisture content and pH value had fluctuation. Sensory evaluation of products in terms of color, taste, chew ability and stickiness were determined by 5 trained panelists. These two samples and control sample were evaluated by 30 untrained panelists with using preference test. The result showed that the sample contained 2% SPI was recognized the best regarding chemical, rhological and cooking quality index. In order to determine amino acid profile, the sample containing 2% SPI and the control sample were analyzed by HPLC. The result indicated that the amounts of amino acids were increased but methionine did not. Lysin and Hysidin showed maximum and minimum increase respectively 32.1% and 2.2%.  

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  Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran      In order to produce high quality pasta, semolina; the durum wheat flour, is generally used. However, semolina is not available for every pasta factories in Iran. Hence, many of these factories use bread wheat flour (farina) to produce pasta. Consequently, the pasta may be of low quality and not suitable for export. The objectives of this study is to improve the quality of dough and the resultant spaghetti produced from farina using 0.5% (w/w, flour basis) hydroxypropyl cellulose (HPC). After preparation of dough with moisture content of 31.5%, the rheological properties of the dough were tested using Brabender Farinograph. The results showed that addition of HPC increased the dough development and stability times. The results of creep test (using Texture Analyser) revealed that addition of HPC increased the elasticity of the dough while its viscosity decreased. The results of cooking tests in distilled and salted water (2% w/w) showed that the HPC sample had longer optimum cooking time. Moreover, the HPC sample had higher water absorption and lower cooking loss than the control. Addition of HPC could improve the texture of the cooked spaghetti. Addition of salt to the cooking water increased both water absorption and cooking loss of the samples.

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Effects of adding whole soy flour and different extrusion conditions on microbial properties of spaghetti were investigated. Results showed that although the number of colonies of microorganisms in some treatments more than the limit, but not found relationship among microbial counts and added soy flour or production conditions. Thus it seems that because of high pollution due to use of raw materials with high microbial flora, conventional drying method, contamination after processing, high humidity of the final product and unsuatable packaging materials. However, moisture content of treatments among the formula components, influence in determining the number of microorganisms found. The interaction among water temperature, formulation and extruder screw speed increases microorganisms was counted.

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The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others.  Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples.

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Celiac is life-long intolerance to the glidin fraction of wheat and the prolamins of rye (secalins), barley (hordeins) and possibly oats (avidins). The most challenging products to formulate and produce are gluten- free bread and pasta, as gluten is their structure-building protein. The purpose of this research was to evaluate effect of Hydroxy Propyl Methyl Cellulose (HPMC) gum and Microbial Transglutaminase (MTGase) enzyme on farinograph properties of dough and quality characteristics of pasta. For this purpose HPMC at three levels (1%, 1.5%, 2%) and MTGase at three levels (0.3 %, 0.5%, 0.7 %) were added to formulation. Results showed that addition of HPMC and MTGase increased dough development time, decreased degree of dough softening, cooking loss and stickiness of pasta. In addition HPMC increased dough stability time, water absorbtion and moisture of pasta. While MTGase had no significant effect on this parameters. Also the colour test analysis results showed that addition of HPMC and MTGase had no significant effect on the colour of pasta. Finally results of sensory evaluation showed that pasta containing 2% HPMC and 0.7% MTGase had high mean score for texture and overall acceptability compared to control.  

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Spaghetti samples were prepared by replacing wheat flour with defatted soy flour (DSF) at 0, 10, and 20% levels (w/w). Each sample had 4% gluten. In addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. Samples were extruded at 35 or 50^oC and dried at, respectively, 52^oC for 21h or 72^oC for 6 hours. The color, protein content, cooking loss, cooked weight, and firmness of all spaghetti samples were measured. A trained sensory group evaluated chewiness, firmness, stickiness, color, and flavor. The overall results showed that increasing protein level in spaghetti caused an increase in the firmness and cooking loss with a decrease in cooked weight and consumer acceptance. However, when xanthan gum was added to spaghetti dough containing 20% DSF, the positive properties of spaghetti, including cooked weight and consumer acceptances, were improved significantly and its negative aspects, including firmness and cooking loss, were reduced noticeably. When xanthan gum and DSF levels reached, respectively, 0.4 and 20%, and the spaghetti dough was extruded at 50^oC followed by drying at average temperature of 72^oC, the best spaghetti in terms of physico-chemical and organoleptic properties was obtained.

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In the present study, maize fiber was added to macaroni paste formulation at levels (0%, 5%, 10%, 15%), and physicochemical properties, textural and sensory evaluation of sampels were tested.  The results showed that as the fiber content of corn increased, the amount of ash and insoluble fiber increased significantly and the amount of moisture and protein of the samples decreased significantly (P<0.05). In intervals of 20 and 30 minutes, by adding different amounts of corn fiber the content of baking solids increased and the acidity of cooking water was significantly decreased. Also, the weight after baking significantly increased. The results of texture profile analyzer showed that there was no significant difference in hardness, gumminess, elasticity (Springiness) and cohesivness of samples containing higher concentrations of corn fiber. The results of mean comparison of samples showed that texture adherence of corn fiber samples was significantly higher than the control sample. There was no statistically significant difference in the stiffness of the samples. The colorimetric results of the samples showed that the color components of L* of the samples containing higher concentrations of corn fiber were significantly higher and a significant difference was observed in the color component a * and b* were not observed. On the other hand, treatment 2 (containing 5% corn fiber) had the highest sensory scores in all of the studied characteristics and was introduced as the superior treatment.
 

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Nowadays due to the interest of, asking for increased food production and the food industry focus on redesigning   to optimize functional as well as maintain or improve the taste and nutritional value of the product.Palm kernel due to its significant amount of compounds can be used in beneficial food production as a cheap and functional source. In this study the nutritional benefits of palm kernel meal in 3 different levels (5, 10, 15%) was added to the formula Piccoli pasta and laboratory chemical, physical, and sensory quality was conducted for three times. Palm kernel powder-free pasta also was used as a reference sample. Then amount of this features were investigated in the final product. In addition, colorimetric tests, tissue analysis of raw and cooked samples, phenolic compounds measurement and sensory evaluation of taste, color and texture of the product was done. Data analysis shows that by increasing the amount of palm kernel flour, protein and moisture decreased, but fat, ash and fiber increased. In addition cooking analysis shows that Palm kernel meal volume loss increased while the cooking time is decreased comparing to traditional product.In the sensory evaluation there was no major difference and all three were in a same acceptable level. The results show that phenolic compounds increased with increasing palm kernel flour percentage. tissue analysis does not show any particular trend in the sample. According to the results replacement of ten percent of flour with palm kernel flour has the best result of checked ones.
 

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Curcuminoids as a natural antioxidant have many therapeutic activities such as rheumatoid arthritis, multiple sclerosis, Alzheimer's and atherosclerosis. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nanocompleted curcuminoids were added to the pasta with different percentages (0, 0.001, 0.005, 0.01, 0.05 and 0.1) and the rheological, physicochemical and sensory properties of the pasta were measured. The results showed that moisture content, ash, protein, and rheological properties of pasta were not significantly different with the addition of nano-micellized curcuminoids. Also, the outflow of solids in the baking water increased and the baking weight decreased. With increasing nanocrystalline curcuminoid percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant difference in aroma, taste and odor but overall acceptance of pasta increased with increasing curcuminoid.

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Nowadays pasta products are consumed as one of the most popular foods in the world and
the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of durum wheat semolina with hard wheat flour with two Teflon and bronze die at temperatures of 65 and 80°C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M₆ (Durum wheat semolina, Teflon die and drying temperature of 80^o C) and the lowest score belonged to treatment M₃ (Hard wheat flour, bronze die and drying temperature of 65^o C). The result of texture analysis and scanning electron microscopy test showed that teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M₆ was the best treatment in terms of technological and qualitative characteristics.
 

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Today, pasta is one of the most popular foods, and the addition of bran into its formulation provides the possibility of producing a healthy, high-fiber food product. As some micronutrients may become unavailable due to complex formation by phytic acid, which is present in bran, reducing the amount of this ingredient may eliminate this limiting factor and improve its applications in foods. The raw bran used in this study was first ground into two mesh sizes, 90 and 120 micrometers and then, processed by two stages of dry/humid thermal processes, accomplished in an autoclave and oven, at temperatures of 121°C and 150°C for 90 and 20 minutes, respectively. The bran sample mixed with the pasta flour in proportions of 2.5, 5, and 7.5(gr/100gr flour).  The rheological characteristics of the mixed- flour pastes were analyzed by Mixolab test to determine the best formulation for the Sedani-type bran-enriched pasta. Van Soest and the high-performance liquid chromatography methods were used to evaluate the insoluble portion of fiber in acidic detergent and phytic acid, respectively. According to the results, two paste formulations containing 5 and 7.5% of the bran exhibited the best rheological properties. In conclusion, the pasta sample formulated with 5% of the processed bran showed the lowest cooking loss and the highest sensory scores compared to control and may be recommended as the best treatment.
 

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This research was carried out to reveal the effect of black lentil flour (BLF), flaxseed flour (FSF), faba bean flour (FBF), rye flour (RF) and oat flour (OF) on the physical, chemical, textural, cooking and sensory properties of lasagna noodles. Wheat flour in the lasagna noodles formulation was replaced by 20% of BLF, FSF, FBF, RF and OF, separately. Enriched lasagna noodles had higher volume increase and cooking loss values than the control samples. The protein contents of lasagna noodles containing BLF and FBF were found to be 24.6 and 21.6% higher than the control sample. Lasagna noodles containing RF revealed the highest firmness value. In lasagna noodles, the highest Total phenolic content (TPC) and antioxidant activity (AA) were determined in the sample containing FSF, followed by the sample containing FBF and BLF, respectively. Among the lasagna noodles, the highest phytic acid content was determined in the sample containing FBF, while the control sample revealed the lowest amount of phytic acid. The use of FSF, BLF, FBF and OF in the formulation increased the Ca, Fe-Zn, Mg and Mn amounts of lasagna noodles by 1.98-, 1.5-1.7-, 1.8- and 1.8-fold, respectively. Lasagna noodles prepared using BLF had the highest total color difference value. In sensory analysis, FSF had the lowest overall acceptability value among the cooked lasagna noodle samples. The overall evaluation of all analyzed quality parameters indicates that FBF, RF, and OF can be successfully used in lasagna noodles production.