Physicochemical and sensory characteristics of pasta enriched with blue whiting (Micromesistius poutassou) fish protein hydrolysate

Abstract

SummaryBlue whiting fish protein hydrolysate (BWFPH) is a low‐value fish by‐product with potential health benefits. This study aimed to assess the effect of the addition of BWFPH (0%, 5%, 10% and 15% w/w) on the cooking quality, physical properties and sensorial characteristics of pasta. The results showed that by adding BWFPH to pasta, the optimal cooking time, swelling index, water absorption and cohesiveness decreased, while the cooking loss, total protein content, firmness and adhesiveness increased (P ≤ 0.05). The colour score and b* of pasta samples increased with the addition of BWFPH, while the lightness reduced. The samples containing 5% of BWFPH showed the highest sensorial parameters followed by 10% BWFPH, control and 15% of BWFPH. It can be concluded that fortification pasta with BWFPH has the potential for the food industry to deliver nutritionally enriched and high‐protein pasta.