Investigation of the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy

Subject Areas : Applied Microbiology

Seyed Emad  Hosseini ¹ (MS.c., Department of Food Engineering, Sari branch, Islamic Azad University, Sari, Iran.)
Fatemeh  Ardestani ² (Assistant Professor, Department of Chemical Engineering, Qaemshahr branch, Islamic Azad University, Qaemshahr, Iran.)

Received: 2015-11-19 Accepted : 2015-12-27 Published : 2016-08-01

Keywords: Bacillus licheniformis, Alkaline protease, rheology, Macaroni, Soy,

Abstract :

Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy. Materials & Methods: 1 kg of dough and dried macaroni was sampled based on the standard methods and used for evaluation of qualitative, rheological and sensory properties of macaroni enriched with hydrolyzed soy protein. Bacillus licheniformis was used because of its ability to produce an efficient alkaline protease for hydrolysis of soy proteins. Alkaline protease was produced in a submerged culture of Bacillus licheniformis at pH 9 and 300C for 3 days.   Results: Addition of 20% hydrolyzed soy protein caused decrease in some factors including 15.78% in cooking time, 18.13% in resistance to defeat for a spaghetti filament, 29.02% in dough development time and 6.27% in loosening the dough as well as an increase of 37.37% in cooking loss, 57.24% in adhesion, 5.55% in water absorption percentage and 16.44% in dough stability time. Total acceptance of macaroni samples with 20% hydrolyzed soy protein were 33%  less than control. The maximum useable hydrolyzed soy protein in macaroni dough without any negative impacts on its properties was determined as 5%. Conclusion: Hydrolyzed soy protein is not a suitable case for macaroni enrichment.  

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