Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality

Abstract

SummaryThe study was conducted to formulate pasta with fish protein isolate (FPI) (0%, 2.5 %, 5.0%, 7.5% and 10.0%) and assessed its functional, cooking, textural, proximate, FTIR, and sensory attributes in comparison to control. Results showed that addition of FPI significantly influenced the functional properties. The protein (12.25–20.79%) and ash (0.40–3.21%) content increased significantly (p < 0.05), while cooking time, swelling index, and cooked weight, decreased. The supplementation also increases the firmness (0.181‐0.440kg) and toughness (0.680‐1.33 kg/sec) of pasta. FT‐IR spectra show the presence of the amide I, II, and III groups, with peaks at 1636 cm‐1, 1542 cm‐1 and 1228 cm‐1 with increased intensity as concentration increases. Pasta (uncooked and cooked) exhibits decrease in whiteness and increase in yellowness and redness with increased FPI levels. Pasta with 5% FPI was found acceptable by the panellists with an acceptable fish odour and highest overall acceptability scores.

Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality

“…Five studies experimented the replacement wheat flour/semolina in pasta formulation with functional ingredients such as barley flour and chickpea flour (Singh et al, 2023), aquatic fern (Azolla sp.) powder (Kaur et al, 2023b), small-sized fish pangas (Saini et al, 2023), asparagus pruning (da Silva et al, 2023) and green leafy vegetable wastes (Fratianni et al, 2023). Pasta, due to its widespread use and popularity, is, in fact, an ideal carrier of these new ingredients and health-promoting substances.…”

“…The reuse of low-cost food normally converted into feed such as small-sized fish pangas and vegetable waste (da Silva et al, 2023;Fratianni et al, 2023;Saini et al, 2023) in pasta formulation is a very interesting example of valorisation and support to sustainability of innovative pasta products (Saini et al, 2023). They could contribute to the sustainability/circular economy, reducing environmental impacts and the pressure on natural resources.…”