MACARONI SUPPLEMENTED WITH LUPIN AND DEFATTED SOYBEAN FLOURS

Abstract

ABSTRACT Macaroni was produced from wheat flour blended with 0, 2,4, and 6% of the high protein, low starch flours of lupin and defatted soybean. Increased lupin or defatted soybean flours increased volume and weight of macaroni. Macaroni cooking quality decreased with increasing level of soybean flour but increased with increasing level of lupin flour. In addition, the natural amber color of the lupin imparted a desirable color to macaroni whereas increasing the soybean flour level imparted an undesirable grayish color.