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Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta
journal contribution
posted on 2023-05-20, 09:50 authored by Adel YousifAdel Yousif, Cranston, P, Deeth, HCSpray-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.
History
Publication title
LWT - Food Science and TechnologyVolume
36Pagination
295-302ISSN
0023-6438Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Academic Press Inc Elsevier SciencePlace of publication
525 B St, Ste 1900, San Diego, USA, Ca, 92101-4495Rights statement
Copyright 2002 Swiss Society of Food Science and Technology.Repository Status
- Restricted