Enrichment of pasta with Pangasius pangasius protein isolate for improved sustainability, nutrition and quality

Summary The study was conducted to formulate pasta with fish protein isolate (FPI) (0%, 2.5%, 5.0%, 7.5%, and 10.0%) and assessed its functional, cooking, textural, proximate, FTIR, and sensory attributes in comparison to control. Results showed that addition of FPI significantly influenced the functional properties. The protein (12.25%–20.79%) and ash (0.40%–3.21%) content increased significantly ( P < 0.05), while cooking time, swelling index, and cooked weight decreased. The supplementation also increases the firmness (0.181–0.440 kg) and toughness (0.680–1.33 kg/s) of pasta. FTIR spectra show the presence of the amide I, II, and III groups, with peaks at 1636, 1542, and 1228 cm −1 with increased intensity as concentration increases. Pasta (uncooked and cooked) exhibits decrease in whiteness and increase in yellowness and redness with increased FPI levels. Pasta with 5% FPI was found acceptable by the panellists with an acceptable fish odour and highest overall acceptability scores.