Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality

Globally, there is an increased demand for plant- and animal-derived proteins. However, proteins are still expensive expected to negatively impact the environment. Sunflower seeds, excellent source of proteins, one most critical oilseeds produced in world markets. This study used sunflower meal protein isolate (SMPI), wheat flour (WF), their blends make pasta with good sensory features higher nutritional value. The chemical amino acid compositions, rheological properties, color attributes, cooking quality, texture analysis were evaluated. SMPI showed a high content (87.12%) compared WF (10.90%). was made from supplementing at three concentrations (3.0, 6.0, 9.0% w/w) improve quality. Farinograph parameters that water absorption, arrival time, dough development mixing tolerance index, weakening, stability as percentage increased. results also (L*, a*, b*) samples darker level obtained sensorial confirmed this result. quality revealed weight, volume, loss prepared (3.0–9.0%) control sample (pasta 100% WF). Moreover, evaluation all acceptable. Nonetheless, mouth feel overall acceptability reinforced 3.0 6.0% did not notably sample, while flavor significantly influence 3.0% SMPI. These findings demonstrated supplemented could benefit industry, which requires suitable technological process obtain novel products.