Influence of different protein sources on cooking and sensory quality of pasta

Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P  0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented pasta. Leaching of solids of supplemented pasta was higher in cooked water in comparison to control. Sensory attributes (appearance, flavour and taste) of pasta improved with the addition of legumes, WPC (Whey protein concentrate) and egg albumen resulted in increase in acceptability score. Supplementation of protein sources enhanced the nutritional and organoleptic value of the resultant pasta. Among all the protein sources used at variable levels, the 15% mung bean flour, 10% whey protein concentrate and 6% egg albumen yielded the best quality pasta.