Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Abstract

Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of "pea pasta" with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals' satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10% pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10% pea protein powder compared to the control pasta consumption.