Quality characterization of pasta enriched with mustard protein isolate

Mustard protein isolate (MPI) prepared by steam injection heating for removal of antinutritional factors was used at different levels, including 0%, 2.5%, 5%, and 10%, for supplementation of pasta products. The effects of supplementation levels on rheological properties of pasta dough and chemical composition, and cooking, nutritional, and color characteristics of dried samples were evaluated. The results showed that as the supplementation level increased, the dough development time (DDT) increased from 3.5 min in the control to 13.8 min in 10% supplementation level. Maximum consistency (MC) increased from 351 farinograph units (FU) in the control to 371 and 386 FU in 2.5% and 5% supplementation levels, respectively, but decreased to 346 FU in 10% supplementation level. Mixing tolerance index (MTI) decreased as the supplementation increased. The most pronounced effect of enrichment on chemical composition was the increase in protein content; the increase was around 4.5% with supplementation of each 5% MPI in pasta formulation. Study of cooking characteristics of enriched pasta samples showed that cooked weight, cooking loss, protein loss, and stickiness decreased and firmness increased as the supplementation level increased. The nutritional properties of sample showed that enrichment of semolina with MPI had a pronounced effect on lysine, cysteine, arginine, and histidine contents. All computed nutritional indices were higher in enriched samples compared to the control. Color measurement of sample showed that a and b values increased and L value decreased as the supplementation level increased. The SEM of different samples shows that enrichment of pasta with MPI increases the matrix around starch granules.