بررسي تاثير ايزوله پروتئين سويا بر ويژگيهاي ماكاروني

Study of the effect of soy protein isolate on macaroni chaacreistics

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 year s, usin g additives and different components to improve quality and nutritiona I proper ties orthis produ ct have been used. Soy protein isolate (SPI) added to semolina to irnpro e quality and quantity of protein and amino acid profile of final product such as macaroni. The a im of this st ely was the effec ts of adding different level of SPI (l, 2, 4 and (1% 0 11 semolina bas is) on the propert ies of macaroni have eeu investigated. Resul t showed that by increasing the amount of . PI, water absorp tion of dough was decreased. Also by increa sing the amount of SPI, the value of protein and ash contents were increased . Although the amount of soluble solid, cooking qua lity index, moisture content and pH value had fluctuation. Sensory evaluation of products in terms of color, taste, chew ability and stic kiness were determined by 5 trained panelists. These two samples and contro l sample were eva luated by 30 untrained panelists with using preference test, The result showed that the sample contained 2tJo S PI was recognized the best regarding chemica1, rhol zical and cook ing quality index. In order to determine amino ac id profi le. the samp le containing 2<70 SP I and the control sample were analyzed by HPLC. The result indica ted that the amounts of amino acids were increased but methionine did not. Lysin and ] [ r idin showed maximum and minimum increase respectively 32.1 % and 2.2%.