Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta

Abstract

Spray-dried blood plasma (DBP) (10.9 g/100 g [w/w] nitrogen) was added to medium-protein biscuit flour (1.4 g/100 g N) during pasta manufacture. High-protein durum semolina (2.0 g/100 g N) was used to produce the control pasta. Sensory data indicated that the addition of DBP produced pasta with significantly better colour intensity and acceptability, aroma intensity, flavour intensity, textural strength, texture acceptability, aftertaste intensity, aftertaste acceptability, and overall acceptability. The DBP/biscuit flour formulation that gave the optimum balance between pasta protein content and organoleptic acceptability contained 2.2 g/100 g DBP. A higher content of DBP resulted in increased protein levels, but these pasta formulations were less acceptable organoleptically.