ASSIGNMENT

BWD 20803: FOOD SENSORY EVALUATION

SENSORY EVALUATION OF
SPAGHETTIS TEXTURE FORTIFIED WITH SOY FLOUR
AND CORN-GLUTEN MEAL

NAME: PHUA ZHENSEN
MATRIX NO: AW120198
FACULTY: FSTPi
LECTURER: PN MUNIRA
YEAR//SEM: 2013/2014 // SEM 2
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Content
No Item Page
1 Content 1
2 Abstract 2
3 Introduction 2-3
4 Materials and methods 3-4
5 Results and discussion 5-8
6 Conclusion 9
7 References 10
8 Appendix 11-32

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Abstract
Spaghetti is a staple food in Italy. Due to its unique taste and vast variety of shape and size
such as Angel Hair, Linguini, Lagsana, Fettuccine and so on. Its popularity has spread over
the entire world. In Malaysia and other Asian country, Italian spaghetti has become one of
the main menus in restaurant and home cooking besides rice. Spaghetti is mostly chosen
based on their texture, colour, nutritional value and suitability with the sauce being eaten.
In this journal, investigation has been made on the effect of different type of enrichment
such as the addition of soy flour, chickpea flour, milk protein, egg protein and legumes to
the sensory evaluation of spaghetti.
1. Introduction
Spaghetti is a long, thin, cylindrical pasta is made of semolina or other types flour and
water. It is believed to be of the Italian origin and usually is cooked and served with any of
a variety of meat, tomato, or other sauces.
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Although pasta products were first introduced
in Italy in the 13th century, efficient manufacturing equipment and high-quality
ingredients have only available since the 20th century. Before industrial revolution, most
pasta products were made by hand. Today, mostly pasta is manufactured continuously by
high capacity extruders in the factory. The main ingredient used to produce spaghetti is
Durum wheat. Therefore, spaghetti contains quite a high percentage of protein aside from
the carbohydrate, the main component in it. Majority spaghetti contains 11-15% protein in
dry weight basis. However, the food principal component analysis has shown that it is
deficient in lysine and threonine which is the first and second limiting amino acid that are
required by the human body. Therefore, non-traditional raw materials such as soy flour,
chickpea flour, milk protein, egg protein and legumes have been added to increase the

1
http://dictionary.reference.com/browse/spaghetti
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nutritional quality of spaghetti. However, the mixing of other non-traditional raw material
has a great influence on its sensory characteristics. Therefore, different types and ratio of
non-traditional materials raw materials have been added to durum wheat flour in the
formulation of spaghetti to examine its sensory characteristics in order to meet the
consumers preference and demand.
2. Materials and methods
2.1 The main ingredients
Ingredients used and other non-traditional raw materials such as Durum wheat flour, soy
flour and corn-gluten meal were purchased from local stores.
2.2 Spaghetti preparation
Ratio of durum wheat to non-traditional ingredients are weighed and mixed with water
containing 2% salts. Flour mixtures were mixed with optimum of water in the mixing
chamber of spaghetti extruder for 10 minutes to evenly knead the dough before extruding
it with adjustable die. After the extruding process, the spaghetti was steamed to reduce
cooking losses during boiling. Steaming served to gelatinize partial of the starch to reduce
the cloudiness of the boiling water and hence reduce cooking losses. Then, drying of pasta
was carried out in hot oven at 50
0
C for 4-5 hours to reduce its water content to 5-6%.
2.3 Cooking
The spaghetti was cooked in boiling hot water to absorb optimum water. Time needed is
calculated based on different type of flour combinations. Once the spaghetti are cooked to
translucent and the white colour centre has disappear, then the spaghetti is considered
cooked.
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2.4 Sensory analysis
Sensory analysis was performed at sensory laboratory with proper and sufficient
equipment. The panellist consisted of 30 highly trained personnel since a descriptive test
will be conducted. Prior to sampling, the panellists are tested and selected for their ability
to discriminate and scale a broad range of different attributes. During the sampling,
panellists were served with approximately half cup of coded sample in a glass beaker
warmed to 27
0
C. Samples are examined under green and red lights to mask the differences
in the spaghettis colour. Line scale of 15cm is used to evaluate the different attribute as
shown in the 2 tables below.
Texture Explanation
Mechanical strength: Force that is required to break one strand of spaghetti.
Firmness: Force required to bite completely through sample on first bite
with molars.
Cohesiveness of mass: Degree to which the mass holds together during mastication
measured after 10 chews.
Grainy: Perception of small irregular particles during mastication.
Starchy mouthcoating: Degree to which sample mixes with saliva to forma starchy,
pasty slurry that coats mouth surfaces during mastication.

Flavour Explanation
Grain: A general term used to describe the aromatics associated with
grains such as corn, oats, and wheat. It is an overall grainy
impression characterized as sweet, brown, sometimes generic
nutty.
Corn: Grain aromatics characteristic of corn.
Wheat: A light baked wheat flour aromatic.
Beany: A slightly brown, musty, slightly nutty, starchy flavour
associated with cooked dry beans. A green, vegetable aromatic
characteristic of raw green beans or pea pods.
Raw: An uncooked aromatic associated with grain products that are
raw or uncooked.
Fermented: Sweet, slightly brown, overripe aromatics associated with
fermented fruits, vegetables, or grains and it may have yeasty
notes.
Bitter: The fundamental taste factor of which caffeine in water is
typical.

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3. Results and discussion
Table 1: Predicted Model for Experimental Data of Mechanical Strength of Sample

Table 1 is a predicted model to calculate the mechanical strength of spaghetti. It shows the
mechanical strength of spaghetti being tested by texture analyser. They include rupture
force, hardness and toughness. To find out the mechanical strength of spaghetti, we can
just input all the required materials composition. Results from the texture analyser shown
that rupture force of spaghetti without the addition of soy flour (plain durum wheat flour)
was higher than the enriched sample. Besides that, the enriched spaghetti has lower
hardness compared to the original spaghetti. When concerned with the toughness, soy flour
based spaghetti is significantly less tough than the original spaghetti. Table 1 is important
as it is related to what is explained in table 2.














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Table 2: Mean Intensity scores
a
for texture


Table 2 lists the mean intensity scores of spaghetti texture. There were no significant
differences in firmness and cohesiveness of mass between the durum wheat control and
soy fortified spaghetti up to 50% soy. This contradict with the results in table 1 which
shown that firmness of pasta increases with increasing level of soy flour when tested
mechanically. This may be due to the reason that firmness perceived differently by people
during eating compared to the mechanical test and not so sensitive. Processing history of
the soy flour might have effect on the sphagetti, particularly the heat treatment used to
inactivate lipoxygenases, causes changes in the functional properties. Heat treatment
histories were not provided for most of the previous studies noted in table 1. It is known
that heat treatment causes aggregation and insolubilization of soy proteins. Besides that the
different in properties may also caused by different functional properties of soy flours from
lot to lot. Spaghetti made from 25% soy, 70% durum and 5% corn gluten meal has
significantly higher grainy texture than spaghetti from 100% durum and from 25% soy +
75% durum. The main reason is the presence of corn gluten meal in the cooked spaghetti
which gave the grainy texture. There was no significant difference in grainy texture
between the soy-fortified and the control durum wheat spaghetti as both are not added with
corn gluten. The addition of 50% soy to 50% durum in spaghetti making results in slightly
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higher starch mouth coating than spaghetti from 100% durum. This is because soy flour
component mix and form pasty slurry in the mouth more readily than the durum wheat
flour component.











































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Table 3: Mean intensity scores for flavour

Table 3 shows the mean intensity flavour scores. There were no significant differences in
flavour attributes for the five spaghetti samples. Spaghetti made from 25% soy, 70%
durum and 5% corn gluten meal had significantly higher grain and corn flavour than
spaghetti from 100% durum. The different is due to the contribution of the corn gluten
meal which gives a corn flavour. There were no significant differences in beany flavour
between the control wheat and soy-enriched spaghetti when the level of soy is below 35%.
Spaghetti from 50% soy and 50% durum had significantly higher beany flavour than
spaghetti from 100% durum and from 25% soy + 75% durum. Beany flavour is caused by
the addition of soy flours and the flavour can vary significantly with soy bean variety,
handling, and processing. There was no significant difference in bitter flavor between the
control wheat and soy-enriched spaghetti up to 35% soy flour. However, bitter flavour was
slightly higher in spaghetti made with 50% soy flour and 50% durum control. Both bitter
and beany flavours are produced by the lipoxygenase catalyzed oxidation of native lipids
in soy beans. Spaghetti from 25% soy, 70% durum and 5% corn gluten meal had
significantly higher beany, fermented, and bitter flavours than spaghetti from 100% durum.
This occurred despite the presence of the flavour-masking agent. This might due to the
oxidation of unsaturated fatty acids in corn gluten to rancid compounds.
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4. Conclusion
The main sensory evaluations in this paper are mechanical strength, texture and flavour.
Although the mechanical strength tested by using texture analyser shown the increasement
in mechanical strength when a higher level of soy flour is incorporated, but sensory
evaluation by panellist show no differences due to the less sensitivity of taste organ. For
creating spaghetti of optimum flavour and texture, it is recommended that up to 35% of
soy flour to be incorporated as at this level, the texture and flavour is not significantly
different compared to the traditional 100% durum wheat spaghetti but still increase the
level of essential amino acids such as lysine since the main reason of carrying out this
experiment is to find out the way to increase the level of essential amino acid without
compromising its texture and flavour. If a greater level of protein content is desired, up to
50% soy flour can be incorporated because the different in texture and flavour will not be
undetected by an untrained panellist which is mostly the consumer.









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5. References
Journal
1. Dariusz Dziki, Janusz Laskowski.(2005). Evaluation of the cooking quality of Spaghetti.
Journal of Food Nutrition and Science. Vol. 14/55, No 2, pp. 153158.
2. Khalid Bashir, Dr Vidhu Aeri and Lubna Masoodi.(2012). Physio-Chemical and
Sensory Characteristics of Pasta Fortified With Chickpea Flour and Defatted Soy Flour.
Journal Of Environmental Science, Toxicology And Food Technology. Volume 1, Issue 5,
PP34-39.
3. Nasehi, B., Mortazavi, S. A., and Razavi, S.(2013). Mechanical Characteristics of
Spaghetti Enriched with Whole Soy Flour. Journal of World Academy of Science,
Engineering and Technology. Volume 7, issue 6.
4. R.L.Shogren, G.A.Hareland and Y.V.Wu. (2013). Sensory Evaluation and Composition
of Spaghetti Fortified with Soy Flour. Journal of Food Science, Vol 71 Issue 6. Institute of
Food Technologies.
5. Savita S., Arshwinder K. , Gurkirat K. and Vikas N.(2013). Influence of different
protein sources on cooking and sensory quality of pasta. International Journal of
Engineering Research and Applications (IJERA). Vol. 3, Issue 2.