Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

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.