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Optimization of athletic pasta formulation by D-optimal mixture design.

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Summary

Researchers developed an athletic pasta using a blend of pea protein isolate, oat flour, soy protein isolate, and whey protein isolate. This protein-enriched pasta shows higher hardness and sensory acceptance, making it suitable for athletes.

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Product Development

Background:

  • Athletic performance is significantly influenced by diet, with protein intake being crucial for muscle repair and energy.
  • Traditional pasta lacks sufficient protein content to meet the demands of athletes.
  • Developing functional foods like protein-enriched pasta can enhance nutritional profiles for specific populations.

Purpose of the Study:

  • To formulate and optimize an athletic pasta with enhanced protein content using various protein sources.
  • To evaluate the physical, cooking, and sensory properties of the optimized athletic pasta.
  • To determine the feasibility of producing high-biological-value athletic pasta.

Main Methods:

  • D-optimal mixture design was employed to optimize the formulation of athletic pasta.
  • Key parameters like hardness were considered during the optimization process.
  • Properties including hardness, optimal cooking time, cooking loss, and sensory acceptance were evaluated.

Main Results:

  • The optimal athletic pasta formulation included 45.41% semolina, 24% pea protein isolate (PPI), 18% oat flour (OF), 5% soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% gluten (G).
  • The optimized formulation demonstrated a protein content over 2.9 times higher than the control, with a hardness of 569 g.
  • Increased protein levels correlated with higher hardness, optimal cooking time, and cooking loss, while sensory acceptance improved compared to the control.

Conclusions:

  • A high-biological-value athletic pasta can be successfully produced using a mixture of soy protein isolate, pea protein isolate, whey protein isolate, oat flour, and gluten.
  • The optimized formulation exhibits desirable characteristics and higher sensory acceptance, making it a viable option for athletes.
  • This protein-enriched pasta offers a functional food alternative to support athletic nutrition.