46H-5 |
Development of pasta products using alkaline-treated sweetpotato flour fortified with soy protein |
K. LIMROONGREUNGRAT, Dept. of Food Science, Burapha Univ., Bangsean, Chonburi, 20131, Thailand and Y. W. Huang, Dept. of Food Science & Technology, Univ. of Georgia, 204 Food Science Bldg., Athens, GA 30602. Sweetpotato flour, a great source of carbohydrates, vitamins, minerals and fiber, is a potential ingredient for pasta products; however, it is difficult to produce pasta from whole sweetpotato flour. Preliminary study indicated that pasta could be made from 100% modified sweetpotato flour. Our objectives were to develop a new pasta from alkaline-treated sweetpotato flour fortified with soy protein and to examine the quality of the product including cooking characteristics, protein contents and b-carotene levels. Sweetpotato flour (Beauregard cultivar) was treated with 2 M sodium hydroxide solution and then fortified with defatted soy flour (DSF) or soy protein concentrate (SPC) at levels of 0, 15, 30, and 45%. A mixture of flour and water (50%) was mixed for 10 min, steam-cooked for 5 min, kneaded for 2 min, extruded using a pasta maker with a 2-mm die, and then dried at ambient temperature (25o C). Three replicates were done for each formulation. Cooking loss, cooking yield, color, and texture of cooked pasta were determined. Protein and b-carotene contents of pasta were analyzed. Pasta made from 100% alkaline-treated sweetpotato flour (ASPF) had the lowest cooking loss (9.9%) and the highest firmness (1.8 N). Cooking loss significantly increased as levels of DSF and SPC increased (from 9.9 to 16.6%). Addition of DSF and SPC increased the lightness (L*) from 40.6 to 48.7, and decreased the redness (a*) from 21.6 to 15.2. The addition also significantly decreased firmness from 1.8 to 0.4 N and stickiness from 7.8 to 3.3 Ns. Protein content significantly increased from 1.9 to 30.7%. Pasta made from 100% ASPF had the highest b-carotene content (9.0 mg/100 g). However, the b-carotene contents decreased from 7.9 to 2.7 mg/100 g as the levels of DSF and SPC increased. Results indicated that sweetpotato pasta fortified with soy protein could be a new functional food containing antioxidants.
Session 46H, Religious & Ethnic Foods
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