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Nutritional value of spaghetti fortified with low fat soy and sweet potato flours [electronic resource].

By:

Zaki, Sahar M

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Language: English Summary language: Arabic Description: p.225-241Other title:

القيمة الغذائية للاسباجتيى المدعمة بدقيق الصويا منخفض الدهن ودقيق البطاطا [Added title page title]

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Annals of agricultural science, 2003 v. 48 (1) [electronic resource].

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In: Annals of Agricultural Science 2003.v.48(1)Summary: The high consumption of macaroni as one of the most popular food obligate the necessity to develop this product with respect to the nutritional value. Spaghetti was prepared from (100%) semolina as control sample and semolina with 5, 10, and 15% sweet potato flour replacements (SPF) and a constant level (10%) oflow fat soy flour (LFS). The chemical, physical and sensory parameters of the prepared spaghetti were evaluated. Supplementing semolina with (SPF) and (LFS) increased the nutritive value of spaghetti.

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The high consumption of macaroni as one of the most popular food obligate the necessity to develop this product with respect to the nutritional value. Spaghetti was prepared from (100%) semolina as control sample and semolina with 5, 10, and 15% sweet potato flour replacements (SPF) and a constant level (10%) oflow fat soy flour (LFS). The chemical, physical and sensory parameters of the prepared spaghetti were evaluated. Supplementing semolina with (SPF) and (LFS) increased the nutritive value of spaghetti.

Summary in Arabic.

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