Proximate composition, total phenolic content and total flavonoid content of pasta made from composite soy and wheat flour flour

Mohd Roseli, Fauzeen Atira (2019) Proximate composition, total phenolic content and total flavonoid content of pasta made from composite soy and wheat flour flour. [Project Paper] (Submitted)

Text fpsk3 2019 20 REPAIR 2.pdf Download (8MB)

Abstract

Pasta is one of the most consumed cereal-based food products worldwide. It is made from refined wheat which most of refined grain foods contain high energy and low in nutrient content which can lead to several non-communicable diseases. Hence, there is consumer demand on improving pasta and noodles nutritional properties, texture and appearance by using natural food additive. Many researches showed that the components in soybean can prevent and treat chronic diseases like cardiovascular disease, obesity, diabetes mellitus and cancer. In order to improve the nutritional properties and prepare a nutritious pasta, wheat flour was fortified with 25% of soy flour. Therefore, the purpose of this study is to determine the nutrient composition, total phenolic content and total flavonoid content in pasta made from wheat flour and composite soy flour. Sensory evaluations were also determined for the appearance, aroma, colour, firmness, taste and overall acceptability of the pasta samples. The proximate analysis was conducted using AOAC International methods while total phenolic content and total flavonoid content were conducted using Folin-Ciocatteu method and Aluminium Chloride Colorimetric method, respectively. Sensory evaluation was involved with 30 untrained panellists from University Putra Malaysia's students will be involved. The results showed that soy pasta contain higher moisture, ash, protein and fat content (p<0.05). Meanwhile, wheat pasta contains higher total carbohydrate content (p<0.05). Soy-wheat composite pasta presented higher total phenolic content and total phenolic content compared to wheat pasta(p<0.05). For the sensory evaluation, it revealed that commercialize pasta have higher overall acceptability followed by soy-wheat composite pasta and wheat pasta, respectively. Overall, this study showed that soy-composite pasta had superior nutritional values compared to wheat pasta (not durum). Panellists preferred commercialized pasta; however, soy-composite pasta was accepted better than wheat pasta. Therefore, soy pasta could be one of the pasta variants that could potentially give health benefit to the consumer. This soy pasta can be used as a nutritious food for low income group in developing countries and as natural supplement to those who intended to take high protein food.

Item Type:	Project Paper
Subjects:	Q Science > QP Physiology
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	29 Jan 2026 08:08
Last Modified:	29 Jan 2026 08:08
URI:	http://psaspb.upm.edu.my/id/eprint/2721

Actions (login required)

View Item