Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food

The effect of incorporating a fish (D. labrax) by-product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. The addition of fish caused slight changes in color. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Novelty impact statement The enrichment of pasta from fish by-product is a good alternative to improve its nutritional value. The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat.