14F-26 |
High soy protein inclusion pasta: Understanding quality parameters |
A. M. STARK and D. Karleskind. Soy Protein Solutions, Cargill, Inc., Research Lab, 1245 1st Ave S.E., Cedar Rapids, IA 52402 The ingredients typically utilized in the development of a traditional wheat-based pasta has been durum wheat semolina and common bread wheat flour. With the recent popularity of soy-based products and the related health benefits, i.e., reducing the risk of heart disease, breast and prostate cancers and menopausal symptoms, the manufacture of pasta with significant inclusion of soy ingredients has been introduced in both the long goods and short goods categories. This work aims at developing pasta products enabling the use of the FDA heart healthy claim of 6.25 grams soy protein per RACC serving (55 grams dry pasta), using varying inclusions of soy flour and/or soy isolate. The products are extruded, dried and stored for 30 days at room temperature. The finished product is compared to the traditional pasta used as a reference. Results from the Hunter Colorimeter, the TA-XT2i Texture Analyzer, light-microscopy examination and in-house triangle tests will suggest the differences in the finished product texture, flavor, appearance and overall consumer acceptability. The optimum product conditions show minimal variation from traditional wheat pasta and find pasta with high soy protein inclusion a very palatable choice for today’s health oriented consumer. Cost of goods will be discussed briefly. This study establishes the basis for understanding the critical factors in developing good quality high soy protein inclusion pasta.
Session 14F, Product Development: General
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