EVALUATION OF ECONOMICAL PASTA PRODUCTS PREPARED FROM DURUM SEMOLINA YELLOW CORN FLOUR SOY FLOUR MIXTURES

Noodles were prepared from durum semolina (DS) blended with yellow corn flour (YCF), full fat soy flour (SF) and defatted soy flour (DSF) at several percentages both alone and in combinations. Cooking behaviour, firmness and organoleptic properties of the products were evaluated. All fortified noodles had a shorter cooking time, but their cooking losses were significantly greater. The addition of SF or DSF provided pasta products with a lower swelling, higher firmness and higher tolerance to overcooking than the 100\% DS control. Addition of YCF had an opposite effect. Taste panel evaluation showed that noodles prepared with YCF up to 25\% were acceptable for appearance, colour, odour and taste parameters. Noodles containing YCF + DSF in combinations were acceptable for appearance, odour, taste and mouthfeel parameters. Noodles made from 85\% DS + 10\% YCF + 5\% DSF mixture were preferred over the other fortified noodles, and reached similar overall acceptability as the control (DS) noodles.