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Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta

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Abstract

Suitability of protein isolates recovered from pangas processing waste was explored for supplementing pasta and influence of supplementation was evaluated on the protein digestibility, textural, morphological and sensory characteristics. Results showed that addition of pangas protein isolates (PPI) significantly (p < 0.05) improves the protein digestibility of pasta from 68.45 to 78.80 g 100 g−1. Protein pasta supplemented with 5.0 g 100 g−1 PPI exhibited highest firmness and toughness values. The microstructure obtained from scanning electron microscopy (SEM) revealed a compact, homogeneous and dense network of starch and protein in control pasta whereas non-uniform network of starch and protein was observed in supplemented pasta because of the presence of non-gluten protein in PPI. The PPI incorporation resulted in higher onset (100.74 °C to 117.97 °C), peak (109.34°C to 122.91 °C) and conclusion (115.06°C to 130.64 °C) temperature but, significantly (p < 0.05) reduced the enthalpy of gelatinization (2.75 to 2.41 J g−1). A non-significant (p > 0.05) change in the sensory attributes of PPI supplemented pasta was observed. However, intensity of fish flavour increased in the pasta from 1.5 to 4.4 with increased PPI levels. Among different level tested, pasta supplemented with 5.0 g 100 g−1 isolates gave better sensory scores and low fish flavour intensity in pasta.

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Acknowledgements

Authors acknowledge the support and facilities provided by the authorities of Punjab Agricultural University, Ludhiana and Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

    Arashdeep Singh, Antima Gupta & Savita Sharma

  2. Department of Harvest and Post-Harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India

    Vijay Kumar Reddy Surasani

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  1. Arashdeep Singh
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  2. Antima Gupta
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  3. Vijay Kumar Reddy Surasani
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  4. Savita Sharma
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Correspondence to Vijay Kumar Reddy Surasani.

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Singh, A., Gupta, A., Surasani, V.K.R. et al. Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta. Food Measure 15, 1317–1326 (2021). https://doi.org/10.1007/s11694-020-00728-2

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  • DOI: https://doi.org/10.1007/s11694-020-00728-2

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