Srinu Rathlavath, Vijay Kumar Reddy Surasani, Vidya Sagar Reddy Govinda, Siddhnath, Jai Bansal, Avtar Singh, Ajay S. Desai
{"title":"Fish protein-supplemented pasta and its technological aspects","authors":"Srinu Rathlavath, Vijay Kumar Reddy Surasani, Vidya Sagar Reddy Govinda, Siddhnath, Jai Bansal, Avtar Singh, Ajay S. Desai","doi":"10.1111/ijfs.17564","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Pasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf-stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8093-8100"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17564","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Pasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf-stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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