Abstract
A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour. The effects of five proportions of egg powder (20%, 25%, 30%, 35% and 40%) were investigated. The result showed that with increase in egg proportion, increase in protein, fat, ash and a reduction in fiber and carbohydrate were observed. Improvement in Fe, Ca and Zn were also observed. Farinograph dough rheology evaluation indicated a drop in water absorption, stability time, time to dough viscosity break and tolerance index. On the other hand, increase in dough development time was noticed. Increase in the egg powder proportion resulted in the reduction of optimum cooking time and hardness. At the same time the water uptake capacity and cooking loss were increased.
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