Effect of the addition of smoked trout fillet powder to the quality properties of pasta

Abstract

In this study, quality properties of six pasta samples, prepared by substituting semolina with smoked trout fillet powder (STFP), were investigated. The addition of STFP to the pasta formulation resulted in an increase in protein, fat and ash content, energy value, antioxidant activity, phenolic content, optimum cooking time, cooking loss, and a* and b* values, but a decrease in carbohydrate content, water absorption capacity, swelling index and L* value. Furthermore, SEM images revealed that addition of STFP leads to an increase in protein matrix around the starch molecules, and its addition in quantities up to 15% showed acceptable sensory scores. © 2019 Chiriotti Editori.