Utilization of some plant protein isolate and their effects on quality of local macaroni [electronic resource].

Includes reference.

Deficiency of protein in diet is considered one of the problems which negative affect on public health. Thus, in this study wheat flour (72%) was fortified individually with protein isolate from soybean, wheat germ and apricot kernel at 5 and 10% levels for production macaroni (spaghetti). The results showed that protein isolate from soybean, wheat germ and apricot kernel were 90.25, 83.15 and 80.16% respectively. Chemical analysis showed that protein percent increased in fortified spaghetti by increasing percentage of protein isolate compared with control sample (unfortified). The limiting amino acids in spaghetti fortified with soybean, wheat germ and apricot kernel protein isolate at level 10% were methionine and cystine, while in spaghetti control sample (unfortified) was lysine. Biological value showed that spaghetti fortified with 10% soybean, wheat germ and apricotkernel protein isolate were 69.59, 68.01 and 66.01 respectively, while it was 61.06 in control sample. The protein digestibility increased in fortified spaghetti by increasing percent of protein isolate compared with control sample. The cooking quality test demonstrated that weight, volume and total soluble solids increased, while firmness decreased in fortified spaghetti compared with control sample. Measurement of color by Hunter revealed little changes in fortified spaghetti compared with control sample. Sensory evaluation indicated that no significant difference between control and spaghetti samples.

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