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Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta


Yousif, AM and Cranston, P and Deeth, HC, Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta, LWT - Food Science and Technology, 36, (3) pp. 295-302. ISSN 0023-6438 (2003) [Refereed Article]

Copyright Statement

Copyright 2002 Swiss Society of Food Science and Technology.

DOI: doi:10.1016/S0023-6438(02)00215-3


Spray-dried blood plasma (DBP) (10.9 g/100 g [w/w] nitrogen) was added to medium-protein biscuit flour (1.4 g/100 g N) during pasta manufacture. High-protein durum semolina (2.0 g/100 g N) was used to produce the control pasta. Sensory data indicated that the addition of DBP produced pasta with significantly better colour intensity and acceptability, aroma intensity, flavour intensity, textural strength, texture acceptability, aftertaste intensity, aftertaste acceptability, and overall acceptability. The DBP/biscuit flour formulation that gave the optimum balance between pasta protein content and organoleptic acceptability contained 2.2 g/100 g DBP. A higher content of DBP resulted in increased protein levels, but these pasta formulations were less acceptable organoleptically.

Item Details

Item Type:Refereed Article
Keywords:texture, colour, pensory evaluation, pasta, Bovinae
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Wheat
UTAS Author:Yousif, AM (Dr Adel Yousif)
ID Code:136816
Year Published:2003
Web of Science® Times Cited:23
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-20
Last Modified:2020-03-31

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