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MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURS
Author(s) -
MORAD M. M.,
ELMAGOLI S. B.,
AFlFl S. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02630.x
Subject(s) - food science , chemistry , starch , wheat flour , agronomy , biology
Macaroni was produced from wheat flour blended with 0, 2,4, and 6% of the high protein, low starch flours of lupin and defatted soybean. Increased lupin or defatted soybean flours increased volume and weight of macaroni. Macaroni cooking quality decreased with increasing level of soybean flour but increased with increasing level of lupin flour. In addition, the natural amber color of the lupin imparted a desirable color to macaroni whereas increasing the soybean flour level imparted an undesirable grayish color.