Abstract

The objective of this research was to evaluate the effects of different amounts (0, 1, 2.5 and 5%) of inulin on the physical, chemical and rheological properties of pasta dough. The results show that increasing the percentage of inulin, caused decrease in dough development time, dough stability, farinograph quality number, energy, resistance to extension as well as dough elasticity, while water absorption increased. The swelling index and the length of alveograph increased upon increasing the percentage of inulin. Increasing inulin addition to 5% caused the reduction in amount of proteins and ashes of samples, but this changes were not statistically significant (>0.05). 1 and 2.5% were generally selected as a superior treatment because they have fewer effects on dough rheological characteristics. While pasta dough containing 1% inulin was not optimum due to not having functional effects, 2.5% was accepted as a best level of inulin added to pasta dough.   

Key words: Pasta, dough, inulin, rheological characteristics.