Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste
2019
Reddy Surasani, Vijay Kumar | Singh, Arashdeep | Gupta, Antima | Sharma, Savita
In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional, functional, cooking and sensory characteristics of PPI supplemented pasta were extensively investigated. The addition of PPI content from 0 to 10.0 g/100 g increased the protein content of pasta from 11.76 g/100 g–21.30 g/100 g (p < 0.05). Incorporation of PPI content in the pasta caused significant increase in the water absorption capacity, water solubility index and pasting temperature but decreased the oil absorption capacity and viscosity (p < 0.05). Moreover, the optimal cooking time, cooking loss and volume expansion of pasta increased significantly with the concomitant increase in PPI (p < 0.05). Furthermore, no significant differences in the water uptake ratio and swelling power were observed with the addition of PPI content (p > 0.05). Though the PPI supplementation caused some quality changes in the pasta, it improved the color as well as a nutritional profile of pasta. Based on this study, it can be concluded that the incorporation of PPI into pasta could produce nutritional enriched pasta with good color and functionality.
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Эту запись предоставил National Agricultural Library