Abstract
The influence of Full Fat Soy Flour (FFSF) and different extrusion conditions on the acidity content and color characteristics of spaghetti during 7-month storage were evaluated. The spaghetti was produced by laboratory pasta maker and was dried at 50 C. Treatments were packed in polyethylene bags and were o kept in room temperature during storage. Addition of FFSF and extrusion processing conditions influenced the acidity content of spaghetti. This enrichment resulted in significant increases (p<0.05) in the acidity during storage. On the other hand, color characteristics of dry spaghetti showed significant changes after seven months of storage. So, the shelf life of this new product was lesser than traditional spaghetti.
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