In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …

Suitability of protein isolates recovered from pangas processing waste was explored for
supplementing pasta and influence of supplementation was evaluated on the protein …

Globally, there is an increased demand for plant-and animal-derived proteins. However,
animal-derived proteins are still expensive and expected to negatively impact the …

This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5,
10, 15 and 20 g/100 g levels. The effects on the chemical composition, physical properties …

Pulses are an affordable source of proteins, starch, lipids, minerals and high value
nutritional sources. This study was conducted to evaluate relationship between protein …

This study intended to investigate the potential of non-conventional functional ingredients to
valorize pasta in terms of nutritive and bio-functional properties. Varying levels of potato flour …

Protein isolates from Pangas waste were incorporated into sausages at different
concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of …

Non-wheat pasta was prepared with pearl millet supplemented with 10–30% barley flour, 5–
15% whey protein concentrate, 2.5–4% carboxy methyl cellulose and 27–33% water using …

Vegetable pasta is a premium product, and its consumption may deliver health benefits by
increasing vegetable intake. This study investigated the replacement of semolina with juice …

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 …