Evaluation of Cooking, Microstructure, Texture and Sensory Quality Characteristics of Shrimp Meat-Based Pasta.

Pasta formulation was substitutedwith 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 pastawith 20%SMhave a better overall score. The microstructure of pasta indicated
that samples containing20%SMhave shown gelatinized starch granules enveloped
by protein matrix of SM, indicating a better structure as compared with 10 and
30%SMpasta. The present study revealed that pastawith 20%SMsubstitution has a
better sensory profile and improved nutritional value.
PRACTICAL APPLICATIONS
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.