ARS | Publication request: Soy-Fortified Spaghetti

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract
Publication Acceptance Date: October 2, 2003
Publication Date: N/A

Technical Abstract: There is an increasing interest to consume protein enriched foods from plant sources. Spaghetti is a widely consumed food and is usually made from durum wheat. Substitution of defatted soy flour for durum wheat can increase protein and lysine contents of spaghetti. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (versus 15.4% for control without soy) and a lysine content of 1.75% (versus 0.41% for control). Sensory analysis of enriched spaghetti up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had higher beany and bitter flavors compared with control. This study showed a high-protein and high-lysine spaghetti can be made with 35% soy flour without adverse effect on flavor and texture.