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Cereal Chem 52:240 - 247.  |  VIEW ARTICLE
Production of High-Protein Quality Pasta Products Using a Semolina-Corn-Soy Flour Mixture. I. Influence of Thermal Processing of Corn Flour on Pasta Quality.

M. R. Molina, I. Mayorga, P. A. Lachance, and R. Bressani. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Pasta products were prepared from semolina, with semolina substituted at the 20, 40, and 60% level by whole corn flour, either raw or processed in metal containers at 15 p.s.i. (121 C) for 15 and 30 min. Products from the semolina-corn flour mixtures were used, unsupplemented, or supplemented with either 8% defatted soy flour or 0.3% L-lysine. Both the resistance to disintegration and organoleptic evaluation tests indicated that maximum heat treatment applied to corn flour induced a significant (P less than 0.05) improvement in the quality of the products. Amino acid analyses and biological studies also revealed a significant (P less than 0.05) improvement in the protein quality of the pasta product prepared from the mixture containing 60% corn flour, supplemented with either of the supplements used. Improvement in protein quality was highly correlated (r = 0.98) with the available lysine content of the samples.

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