uco food science symposium 2019

Abstract

In this experiment, the researcher aimed to answer the questions, “How will increasing ratios of pea flour: all-purpose flour affect protein content in pasta?” and “will the change affect the overall acceptability of final pasta product?” This experiment was conducted to observe the increased protein content, water absorption, and pH level due to enrichment. Google Scholar database was searched using the following key term: pea protein, protein quality, pasta, to find peer-reviewed research related to pea flour and its effect on protein content in pasta.  The experiment revealed three results including increased protein content, water absorption, and pH. Further research is necessary to determine increased cook time and cook loss (amount of product cook in water).         

Keyword(s): pea protein, protein quality, pasta