نوع مقاله : مقاله پژوهشی

نویسندگان

1 Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz-Iran

2 Ferdowsi University of Mashhad

چکیده

تاثیر افزودن آرد کامل سویا در دامنه 0 تا 27 درصد و آب از 31 تا 35 درصد در فرمول و همچنین شرایط مختلف اکستروژن بر روی ویژگی های بافتی اسپاگتی به منظور تولید فرآورده سلامتی بخش، مورد بررسی قرار گرفت. فرآیند در اکسترودری با سرعت چرخش مارپیچ در دامنه 10 تا 40 دور بر دقیقه و آب سیرکولاسیون با دمای 35 تا 70 درجه سانتی‌گراد، انجام شد. نتایج نشان داد که افزودن آرد کامل سویا سبب اختلاف معنی‌داری در استحکام مکانیکی و شاخص های برشی شد. بررسی آماری نتایج با استفاده از طرح مخلوط نشان داد که بهترین اسپاگتی زمانی تولید می شود که فرمول حاوی 6/20 درصد آرد کامل سویا، 7/44 گرم بر صد گرم آرد نول و 35 گرم بر صد گرم آب در اکسترودر با سرعت چرخش مارپیچ 40 دور بر دقیقه و دمای آب سیرکولاسیون 35 درجه سانتی گراد، فرآوری شود.

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