الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
A part of wheat flour 72% extraction was replaced with fiber enriched barley flour, decoated mung bean flour, defatted soy bean flour and mixture of fiber enriched barley flour and defatted soy bean (1:1) at 5, 10, 15 and 20% levels and processed into pasta. The physiochemical properties, minerals and amino acid composition of raw materials, composite flour, uncooked pasta and cooked pasta were studied. The cooking quality, sensory characteristics of the produced pasta were also studied. The effect of these additives and their 15% supplemented cooked pasta on blood glucose level total cholesterol, LDL cholesterol, HDL cholesterol, triglycerols and risk ratio of plasma and liver of rats under study were studied.
The results indicated that the addition of fiber enriched barley flour, decoated mung bean flour, defatted soy bean flour and a mixture of fiber enriched barley plus defatted soy bean flours to wheat flour (72%) increased its protein, fat, fiber, mineral and amino acid content and improved the chemical scores of its amino acids. Also, protein, fat, fiber, mineral, amino acid and chemical scores content values of the produced pasta were increased with increasing the substitution levels of additives.
Weight gained, PER, NPU, TD and B.V values of rats fed on fiber enriched barley flour, decoated mung bean flour, defatted soy bean flour, a mixture of fiber enriched barley flour plus defatted soy bean flour and their 15% supplemented cooked pasta were significantly increased .
Total cholesterol, LDL cholesterol, triglyceride, risk ratio, glucose level, and Glycemic index (GI) values of those rats were significantly decreased while, HDL cholesterol value was increased.
Fiber enriched barley flour, decoated mung bean flour, defatted soy bean flour can successfully incorporated into pasta formulation resulting in pasta samples with acceptable quality characteristics upon 15% substitution level.