Abstract
 
Four combinations of ß-carotene, L-ascorbic acid, lipaseand Iso-amylase, were used to improve the quality of spaghetti made from wheat flour 72% extraction rate (WF) and compared against control (1) from semolina and control (2) from (WF). Chemical composition, cooking quality, color parameters, textural properties as well assensory evaluation of spaghetti were performed. Added ß-carotene to (WF) improveonly  color properties.ß-carotene and L-ascorbic acid in (WF) improve color , cooking quality ,sensory evaluation and textural properties of spaghetti. And more was with added of ß-carotene,L-ascorbic acid and lipase in all properties.Combining the four improvers ß-carotene with L-ascorbic,Lipase and Iso-amylase gave the best improve in color,cooking quality ,texture and sensory scores of spaghetti   compared to control(1) from semolina , with about 60% reduction in cost of raw material  of spaghetti. The study may help manufacturers to use special combinations of improvers with wheat flour72% for produce good quality spaghetti.