Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

Abstract EN

In this study, feasibility of using dry orange albedo, guava seed powder and tomato peel powder as a bywastes from food industry, as a starting raw material to produce dietary fiber powders of producing spaghetti were replaced with wheat flour 72% extraction (WF72% ext.) At 5, 10, 15 and 20%,5, 10, and 20, 10, 20, 30 and 20% respectively the chemical analysis as (crude proteins, ash, crude fibers, fat and moisture)and mineral analysis {potassium (K), calcium (Ca), sodium (Na), phosphor (P), iron (Fe) and Zink (Zn)}.were done for raw materials and all samples spaghetti showed the best in sensory evaluation(15% dry orange albedo, 10% guava seed powder and 30% tomato peel powder.

The pest rheological tests.

Cooking quality properties (Firmness- Weight gain % - Volume gain% - Cooking loss %) were done