EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA
Article first published online: 28 NOV 2011
© 2011 Wiley Periodicals, Inc.
Journal of Texture Studies
Volume 43, Issue 4, pages 268–274, August 2012
How to Cite
KADAM, S. U. and PRABHASANKAR, P. (2012), EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA. Journal of Texture Studies, 43: 268–274. doi: 10.1111/j.1745-4603.2011.00336.x
- Issue published online: 24 JUL 2012
- Article first published online: 28 NOV 2011
- Accepted for Publication October 20, 2011
- In vitro protein digestibility;
- shrimp meat
Pasta formulation was substituted with shrimp meat (SM), at three different levels of 10, 20 and 30% (w/w) formulation, to develop pasta with enhanced nutritional profile. All samples were evaluated for their physicochemical, cooking, microstructure and sensory attributes. With an increase in the level of SM, there was an increase in protein, fat and ash content. Similarly, cooking loss (6.05–8.25%), shear force (3.52–4.21 N), b-value (12.36–13.86) and protein digestibility (83.99–87.61%) of pasta have increased with increased addition of SM. Sensory evaluation indicated that pasta with 20% SM have a better overall score. The microstructure of pasta indicated that samples containing 20% SM have shown gelatinized starch granules enveloped by protein matrix of SM, indicating a better structure as compared with 10 and 30% SM pasta. The present study revealed that pasta with 20% SM substitution has a better sensory profile and improved nutritional value.
The present manuscript demonstrated that the use of shrimp meat (SM) would improve the functional and nutritional quality of pasta products. The outcome of the present study will have greater potential for pasta industries to develop healthier pasta products using SM.