Original scientific paper

https://doi.org/10.32779/gf.2.1-2.3

Sensory evaluation of hemp and pea proteins enriched pasta

Emilija Friganović orcid.org/0000-0001-6871-6716 ; Marko Marulić Polytechnic of Knin
Martina Runje ; Marko Marulić Polytechnic of Knin
Sara Ujaković ; Marko Marulić Polytechnic of Knin
Boris Dorbić ; Marko Marulić Polytechnic of Knin
Mladenka Šarolić orcid.org/0000-0001-7168-5850 ; Marko Marulić Polytechnic of Knin
Duška Ćurić ; University of Zagreb Faculty of Food Technology and Biotechnology
Tajana Krička ; University of Zagreb Faculty of Agriculture

Abstract

Pasta is an ideal matrix for adding different sources of nutrients. Besides nutritional, pasta enrichment changes the sensory characteristics of pasta as well. The aim of this paper was to determine the acceptability of fresh and cooked fresh wide pasta noodle samples enriched with different proportions of pea protein and hemp proteins by consumers. For this purpose, 4 (four) samples of wide noodles with different proportions of hemp (added as hemp flour with 31 % protein of hemp) and pea protein (added as a pea protein powder with min. with a pea protein fraction of 80 %) in the product recipe, fresh and fresh cooked, were prepared and evaluated. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with hemp flour is the one with 10 % of hemp flour (3.1 % of hemp protein) of total dry ingredients in case of fresh and in case of cooked samples, and that the most acceptable sample of wide noodles enriched with pea protein powder is the one with 5 % of pea protein power (4 % of pea proteins) of total dry ingredients in case of fresh and in case of cooked samples.

Keywords

pasta enrichment; hemp flour; pea proteins; sensory evaluation

Hrčak ID:

223109

URI

https://hrcak.srce.hr/223109

Publication date:

30.6.2019.

Article data in other languages: croatian

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