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dc.contributor.authorDesai, Ajayen
dc.contributor.authorBrennan, Margaret A.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2018-08-08T01:44:25Z
dc.date.available2017-10-13en
dc.date.issued2018-03en
dc.date.submitted2017-10-12en
dc.identifier.citationDesai, A., Brennan, M.A., & Brennan, C.S. (2017). The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT - Food Science and Technology, 89, 52-57. doi:10.1016/j.lwt.2017.10.023
dc.identifier.issn0023-6438en
dc.identifier.urihttps://hdl.handle.net/10182/10125
dc.description.abstractThis 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 (optimal cooking time, cooking loss, water absorption index, swelling index and colour) and textural properties (firmness and extensibility) of the supplemented pasta samples were evaluated compared with a control sample. Fortification with fish powder increased protein, lipid and ash contents significantly (P < 0.05). Cooking loss increased (P < 0.05) with increasing levels of fish powder. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. Fish powder incorporation decreased optimal cooking time, swelling index and water absorption significantly (P < 0.05), whilst increasing firmness and resistance to uniaxial extension of pasta. The addition of fish powder increased yellowness (b*) of the pasta significantly (P < 0.05) compared to control sample. Thus, pasta fortified with fish powder has the potential to be a technological alternative for the food industry to provide nutritional enriched pasta.en
dc.format.extent52-57en
dc.language.isoenen
dc.publisherElsevier on behalf of the International Union of Food Science and Technology and the Swiss Society of Food Science and Technologyen
dc.relationThe original publication is available from - Elsevier on behalf of the International Union of Food Science and Technology and the Swiss Society of Food Science and Technology - https://doi.org/10.1016/j.lwt.2017.10.023en
dc.relation.urihttps://doi.org/10.1016/j.lwt.2017.10.023en
dc.rights© 2017 Published by Elsevier Ltd.en
dc.subjectpastaen
dc.subjectsemolinaen
dc.subjectfish powderen
dc.subjectcooking qualityen
dc.subjectprotein supplementationen
dc.titleThe effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pastaen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.1016/j.lwt.2017.10.023en
dc.subject.anzsrc0702 Animal Productionen
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfLWT - Food Science and Technologyen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublished onlineen
pubs.volume89en
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-7585-1550


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