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Abstract
Sweetpotato our (Beauregard cultivar) was treated with sodium hydroxide solution and then fortied with defatted soy our (DSF)
or soy protein concentrate (SPC) at levels of 0, 15, 30, and 45 g/100 g. Pasta made from 100 g/100 g alkaline-treated sweetpotato our
(ASPF) had the lowest cooking loss (9.9 g/100 g) with the highest rmness (1.8 N). Cooking loss increased as levels of DSF and SPC
increased (from 9.9 to 16.6 g/100 g). Addition of DSF and SPC increased the lightness (L* value) from 40.6 to 48.7, and decreased the
redness (a* value) from 21.6 to 15.2. Substitution of DSF and SPC decreased rmness from 1.8 to 0.4 N, cohesiveness from 0.6 to 0.5
and springiness from 1.2 to 1.1 mm. Pasta made from 100% ASPF had highest b-carotene content (9.0 mg/100 g). The b-carotene
contents decreased from 7.9 to 2.7 mg/100 g as the levels of DSF and SPC increased.
r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Keywords: Sweetpotato our; Pasta products; Soy protein; b-carotene; Cooking quality
1. Introduction
Sweetpotato is a great source of carbohydrates, bcarotene (provitamin A), and ber. It is considered as a
staple and co-staple in many Asian and African countries
(Woolfe, 1992). Sweetpotato our has been added in pasta
formulation but just used as a minor ingredient (Collado &
Corke, 1996; Collins & Pangloli, 1997; Thirumaran &
Ravindran, 1992). In wheat pasta, gluten protein contributes the desirable cooking qualities and texture of
products (Feillet & Dexter, 1996). Since sweetpotato lacks
gluten protein, it is difcult to make the pasta from the
whole sweetpotato by applying for the wheat pasta
manufacturing method. The production of rice noodles,
which are popular in Southeast Asian countries such as
Thailand and Vietnam, can be made in the absence of
gluten. In these types of products, the starch pasting
properties play an important role to the product qualities
(Miskelly, 1993).
Corresponding author. Tel.: +1 706 542 1092; fax: +1 706 542 1050.
0023-6438/$30.00 r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2005.09.012
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K. Limroongreungrat, Y.-W. Huang / LWT 40 (2007) 200206
201
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202
ASPF
DSF
SPC
Lightness (L*)
Redness (a*)
Yellowness (b*)
Hue angle
Chroma
82.7
12.1
23.0
62.2
26.0
93.9
1.6
12.7
97.0
12.8
92.7
0.6
10.7
93.3
10.7
Table 2
Treatment effects on color of cooked pasta
L*
a*
b*
Hue angle
Chroma
**
40.5c
42.0c
45.9b
48.4a
2.2
**
21.6a
19.1b
19.1b
17.0c
1.6
ns
34.1
35.3
36.4
36.7
2.0
**
57.7c
61.4b
62.4b
64.9a
1.2
ns
40.4
40.3
41.5
40.3
2.4
Types of protein1
DSF
SPC
LSD
ns
44.4
44.0
1.6
ns
19.7
18.7
1.1
ns
34.9
36.3
1.4
**
60.5b
62.6a
0.8
ns
40.2
41.0
1.7
Interaction
ns
ns
**
ns
Three replications for all the experiments were performed. The general linear models (GLM) procedure was
used to analyse the data of pasta quality means from each
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203
Treatments
L*
a*
b*
Hue angle
Chroma
Control
40.6
(1.4)
21.6
(2.2)
34.1
(2.0)
57.7
(4.0)
40.4
(3.0)
15 g/100 g DSF
41.9
(1.9)
18.7
(2.3)
35.0
(4.0)
61.6
(5.9)
39.8
(2.3)
30 g/100 g DSF
44.6
(1.8)
19.6
(2.9)
35.0
(2.7)
60.7
(5.4)
40.2
(1.2)
45 g/100 g DSF
48.9
(0.8)
18.9
(3.3)
35.6
(0.6)
62.1
(4.6)
40.4
(1.1)
15 g/100 g SPC
42.0
(3.1)
19.5
(2.2)
35.6
(5.4)
61.1
(4.6)
40.7
(3.6)
30 g/10 g SPC
47.2
(3.1)
18.5
(2.2)
38.4
(4.5)
64.0
(4.9)
42.8
(3.6)
45 g/100 SPC
47.9
(2.5)
15.2
(2.6)
37.2
(2.7)
67.7
(4.9)
40.3
(1.7)
Table 4
Treatment effects on cooking characteristics of cooked pasta
Cooking loss (g/100 g)
Firmness (N)
Stickiness (N s)
Cohesiveness
Springiness (mm)
Levels of proteins
0 g/100 g
15 g/100 g
30 g 100 g
45 g /100 g
LSD
*
9.9d
11.4c
12.8b
16.2a
1.1
*
198.5d
201.2bc
207.1ab
210.7a
8
**
1.8a
1.0b
0.7c
0.4d
0.2
**
7.8a
6.8a
3.7b
3.7b
1.3
ns
0.59
0.58
0.57
0.55
0.03
*
1.18a
1.15a
1.16a
1.07b
0.07
Types of protein1
DSF
SPC
LSD
ns
12.4
12.7
0.8
ns
202
206.7
5.6
ns
1
1
0.1
ns
5.8
5.1
0.9
ns
0.57
0.58
0.02
ns
1.13
1.15
0.04
Interaction
ns
ns
ns
ns
ns
ns
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Table 5
Cooking quality of cooked pasta made from ASPF as affected by level of DSF and SPC substitution
Treatments
Firmness (N)
Stickiness (N s)
Cohesiveness
Springiness (mm)
Control
9.9
(0.4)
198.5
(2.4)
1.8
(0.2)
7.8
(1.4)
0.59
(0.03)
1.18
(0.02)
15 g/100 g DSF
11.2
(0.5)
200.4
(3.3)
1.0
(0.1)
7.5
(0.5)
0.57
(0.03)
1.16
(0.02)
30 g/100 g DSF
12.6
(1.2)
200.7
(1.9)
0.8
(0.1)
4.1
(0.7)
0.56
(0.04)
1.15
(0.04)
45 g/100 g DSF
15.8
(1.1)
208.5
(5.6)
0.4
(0.0)
4.1
(0.8)
0.54
(0.04)
1.07
(0.06)
15 g/100 g SPC
11.5
(0.4)
202.0
(1.8)
1.1
(0.2)
6.2
(1.9)
0.58
(0.02)
1.14
(0.02)
30 g/100 g SPC
12.9
(1.3)
213.5
(3.5)
0.6
(0.2)
3.3
(0.8)
0.58
(0.02)
1.14
(0.05)
45 g/100 g SPC
16.6
(0.8)
212.9
(17.1)
0.4
(0.1)
3.3
(0.6)
0.57
(0.02)
1.09
(0.04)
Table 6
Treatment effects on protein and b-carotene content of cooked pasta
Protein
(g/100 g db)
b-carotene
(mg/100 g
dry weight)
Retinol activity
equivalent
Levels of proteins
0 g/100 g
15 g/100 g
30 g/100 g
45 g/100 g
LSD
**
1.9d
9.6c
18.8b
28.1a
0.7
**
9.0a
7.8a
4.1b
2.9b
2.6
**
750a
652a
345b
244b
215
Types of protein1
DSF
SPC
LSD
**
13.3b
15.9a
0.5
ns
6.1
5.8
1.8
ns
510
485
152
Interaction
**
ns
ns
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Table 7
Composition of dried sweetpotato pasta
Treatmentsa
Moisture
contentns
(g/100 g)
Protein
(g/100 g db)
b-carotene
(mg/100 g)
Retinol
activity
equivalentb
Control
15 g/100 g DSF
30 g/100 g DSF
45 g/100 g DSF
11.4
10.5
11.5
12.2
1.9
8.9
16.9
25.5
9.0
7.9
4.4
3.2
751
658
372
264
15 g/100 g SPC
30 g/100 g SPC
45 g/100 g SPC
11.1
11.0
11.4
10.4
20.6
30.7
7.6
3.9
2.7
646
321
224
ns no signicant difference.
a
DSF defatted soy our; SPC soy protein concentrate.
b
Retinol activity equivalent (RAE): 1 mg RAE 1 mg retinol 12 mg bcarotene.
Table 8
Correlation coefcient among cooking characteristics of cooked pasta
Cooking Cooking Firmness Stickiness Cohesiveness
loss
yield
Cooking yield
Firmness
Stickiness
Cohesiveness
Springiness
0.49*
0.84**
0.75**
0.31
0.44*
0.56*
0.58**
0.08
0.20
205
0.76**
0.41
0.43
0.02
0.74**
0.74**
*Po0.05; **Po0.01.
Table 9
Cooking characteristics of different types of pasta
Cooking
characteristics
Color values L*
Color values a*
Color values b*
Hue angle
Chroma
Cooking time (min)
Cooking loss (g/100 g)
Cooking yield (g/100 g)
Firmness (N/mm)d
a
Wheat noodle
Rice noodle
Experimental pasta 1a
Experimental pasta 3c
75.4
2.2
13.3
80.6
13.5
7.0
74.7
2.1
2.1
136.3
3.0
4.0
40.6
21.6
34.1
57.6
40.4
5.0
41.9
18.7
35.0
61.9
39.7
5.0
42.0
19.5
35.6
61.3
40.6
5.0
3.4
231.1
4.5
2.6
271.2
1.9
9.9
198.4
2.7
11.2
200.4
1.5
11.5
202.0
1.7
Pasta made from 100 g/100 g ASPF with the dimension 2 mm diameter.
Pasta made from ASPF fortied with 15 g/100 g DSF with the dimension 2 mm diameter.
c
Pasta made from ASPF fortied with 15 g/100 g DSF with the dimension 2 mm diameter.
d
Based on three strands of noodle.
b
Experimental pasta 2b
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