بهزاد ناصحی - Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz-Iran
سید محمد علی رضوی - فردوسی مشهد
سید علی مرتضوی - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
مصطفی مظاهری تهرانی - فردوسی مشهد

The influence of ۰-۲۷ g/۱۰۰g of full-fat soy flour (FFSF), ۳۱-۳۵g/۱۰۰g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of ۱۰-۴۰ rpm and water circulating temperature of ۳۵-۷۰°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of ۲۰.۶ g/۱۰۰g FFSF and ۳۵.۰ g/۱۰۰g water and process in screw speed of ۴۰ rpm and temperature of ۳۵oC.

Spaghetti, Mixture design, Rheology