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) 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 degrees C to 117.97 degrees C), peak (109.34 degrees C to 122.91 degrees C) and conclusion (115.06 degrees C to 130.64 degrees 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.