The effect of soya flour and carob flour additive on the quality of pasta

Pasta is a nutritional source that is loved by many people from different countries. Aim of this study is to produce pasta, by enriching it with protein rich soya flour and dietary fiber rich carob flour. During this study wheat flour (WF), which will be used in the production of pasta, is enriched with carob flour (CF) and soya flour (SF) by different proportions (WF:SF:CF). Some quality criteria, nutritional, chemical and sensory properties are determined. It is obtained that; amounts of moisture, fat and energy value are decreased but amounts of ash, protein and total dietary fiber are increased. Total dietary content is obtained 18.38 % in soya flour and 32.87 % in carob flour. Protein ratio is found high at E sample and total dietary fiber ratio is found high at F sample when compared with control group. When the ratio of CF at the pasta samples is increased L and b values are decreased and a value is increased. CF and SF flour additives are decreased the amount of matter that passed to boiling water and affected the cooking quality positively. According to the sensory analysis, C and D had the highest score. Based on these properties, enrichment of the pasta with functional additives is increased the quality and nutritional properties of it. According to results of the research, it can be said that CF and SF can be used in food sector as an alternative additional matter to improve the nutritional and functional properties of food.