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he quality attributes of spaghetti that produced from semolina and spaghetti with different levels of barley flour or orange peels powder as a dietary fiber sources were studied. Three levels of barley flour were used (15 %, 30 % and 45 %) and three levels of orange peels powder were used (5 %, 10 % and 15 %). Chemical composition, farinograph test, cooking quality parameters and sensory evaluation were determined. . The results indicated that increasing the level of barley flour or orange peels powder cause an increase in dietary fiber and ash content and decrease in calories. Cooking quality parameters were also decreased with increasing the level of barley flour or orange peels powder except swelling index which increased. Semolina could be replaced by barley flour at levels up to 45 % and orange peels powder at level of 5 % to produce spaghetti having good characteristics and not significantly different from control for most of the evaluated sensory characteristics. Spaghetti contained 15 % of barley flour could be considered a source of dietary fiber, while other treatments (30 and 45 % of barley flour or 5, 10 and 15 % of orange peels powder) represent food high in dietary fiber according to codex Alimentarius (2009).

Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour