Pasta products made from sweetpotato fortified with soy protein

Sweetpotato flour (Beauregard cultivar) was treated with sodium hydroxide solution and then fortified with defatted soy flour (DSF) or soy protein concentrate (SPC) at levels of 0, 15 30, and 45g/100g. Pasta made from 100g/100g alkaline-treated sweetpotato flour (ASPF) had the lowest cooking loss (9.9g/100g) with the highest firmness (1.8N). Cooking loss increased as levels of DSF and SPC increased (from 9.9 to 16.6g/100g). 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 firmness from 1.8 to 0.4N, cohesiveness from 0.6 to 0.5 and springiness from 1.2 to 1.1 mm. Pasta made from 100% ASPF had highest beta-carotene content (9.0mg/100g). The beta-carotene contents decreased from 7.9 to 2.7mg/100g as the levels of DSF and SPC increased. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.