Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

The quality attributes of spaghetti manufactured with different levels of unconventional materials (whey protein concentrate at levels of 5, 7.5 and 10% or defatted soy flour at levels of 15, 30 and 45% or barley flour at levels of 15, 30 and 45% or orange peels powder at levels of 5, 10 and 15%) as a high protein or dietary fiber sources were studied. Increasing the level of whey protein concentrate caused an increase in protein, total carbohydrates, dough stability, lightness (L*), cooked weight, swelling index, weight increase index and protein digestibility. Increasing the level of defatted soy flour caused an increase in protein, lipids, ash, dough stability, yellowness (b*), cooked weight, protein digestibility. Increasing the level of barley flour caused an increase in crude fiber, soluble fiber, falling number, water absorption, redness (a*), cooked weight, swelling index, total phenols and radical scavenging activity. Increasing the level of orange peels powder caused an increase in crude fiber, insoluble fiber, water absorption, oil absorption, redness (a*), yellowness (b*), cooking loss, swelling index, total phenols and radical scavenging activity and decreased values of in vitro starch digestibility. The sensory properties and over all acceptability values were decreased but no significantly differences were observed from control for whey protein concentrate and barley flour and orange peels powder, while significant differences (p>0.05) were noticed for the overall acceptability between the control and the samples which contained defatted soy flour at levels of 30 and 45% and orange peels powder at level of 15%. On other hand, spaghetti which contained protein sources materials showed higher values for in vitro protein digestibility than control. Incorporation of protein sources into spaghetti may be decrease malnutrition for people whose diets consist mainly of cereal or starchy foods

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