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<p>This study investigates the effects of amaranth protein isolate supplementation on the nutritional, cooking, pasting, thermal, textural, and sensory properties of durum wheat pasta. Pasta samples were prepared by partially replacing semolina with amaranth protein isolate at levels of 0, 4.0, 8.0, and 12.0&#xa0;g/100&#xa0;g. Proximate analysis revealed a significant increase in protein content (from 11.73 to 22.25&#xa0;g/100&#xa0;g) and a reduction in fat, ash, and carbohydrate levels. Cooking quality tests showed that optimal cooking time, cooking loss, and firmness increased with amaranth protein isolate supplementation, while swelling index and water absorption declined. Pasting and thermal analyses demonstrated reduced viscosities and enthalpy, with higher gelatinization temperatures in amaranth protein isolate-enriched samples, indicating strong protein-starch interactions. Color parameters showed decreased lightness and whiteness but increased redness and yellowness in cooked pasta. Sensory evaluation identified pasta with up to 8.0&#xa0;g/100&#xa0;g amaranth protein isolate as acceptable, with minimal negative impact on texture and flavor. Microstructural analysis confirmed protein matrix changes influencing starch gelatinization and texture. Pearson correlation and principal component analysis revealed strong associations between amaranth protein isolate levels and key quality parameters. The findings suggest that amaranth protein isolate can be incorporated at up to 8.0&#xa0;g/100&#xa0;g to develop protein-enriched pasta with improved nutritional quality and acceptable sensory and functional characteristics, supporting the development of sustainable, functional foods.</p>

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Amaranth protein integration in pasta: a multi-dimensional quality assessment

  • 期刊论文

  • 发表日期：

    2026年4月25日

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  • Antima Agarwal,
  • Savita Sharma,
  • Hanuman Bobade,
  • Baljit Singh

摘要

This study investigates the effects of amaranth protein isolate supplementation on the nutritional, cooking, pasting, thermal, textural, and sensory properties of durum wheat pasta. Pasta samples were prepared by partially replacing semolina with amaranth protein isolate at levels of 0, 4.0, 8.0, and 12.0 g/100 g. Proximate analysis revealed a significant increase in protein content (from 11.73 to 22.25 g/100 g) and a reduction in fat, ash, and carbohydrate levels. Cooking quality tests showed that optimal cooking time, cooking loss, and firmness increased with amaranth protein isolate supplementation, while swelling index and water absorption declined. Pasting and thermal analyses demonstrated reduced viscosities and enthalpy, with higher gelatinization temperatures in amaranth protein isolate-enriched samples, indicating strong protein-starch interactions. Color parameters showed decreased lightness and whiteness but increased redness and yellowness in cooked pasta. Sensory evaluation identified pasta with up to 8.0 g/100 g amaranth protein isolate as acceptable, with minimal negative impact on texture and flavor. Microstructural analysis confirmed protein matrix changes influencing starch gelatinization and texture. Pearson correlation and principal component analysis revealed strong associations between amaranth protein isolate levels and key quality parameters. The findings suggest that amaranth protein isolate can be incorporated at up to 8.0 g/100 g to develop protein-enriched pasta with improved nutritional quality and acceptable sensory and functional characteristics, supporting the development of sustainable, functional foods.