Pasta has an important role in human nutrition for its high content of complex carbohy-drates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pas-tas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spir-ulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/foods10030589|
|Codice identificativo ISI:||MEDLINE:33799656|
|Codice identificativo Scopus:||2-s2.0-85103020459|
|Titolo:||Nutritional and technological quality of high protein pasta|
|Appare nelle tipologie:||1.1 Articolo in rivista|