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

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)...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-04, Vol.15 (2), p.1317-1326
Main Authors: Singh, Arashdeep, Gupta, Antima, Surasani, Vijay Kumar Reddy, Sharma, Savita
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestibility
Engineering
Enthalpy
Fish
Flavor
Flavors
Food Science
Gluten
Original Paper
Pasta
Physical characteristics
Proteins
Scanning electron microscopy
Sensory evaluation
Sensory properties
Starch
Supplements
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Description
Summary: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 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00728-2