Effect of Incorporating Fish Protein Hydrolysate into Pasta: Impact on Protein Digestibility, Starch Digestibility, Amino Acid, and Fatty Acid Profiles
Martina Laishram, Dabir Pathan, Anil Pawase, Suhas Wasave, Asif Pagarkar, Shrikant Sharangdher, Jayappa Koli, Saiprasad Sawant, Vinayak Vishawasrao, Bhavik Parmar & Ajay Desai · European Journal of Nutrition & Food Safety · 2024
The incorporation of fish protein hydrolysate (FPH) with the concentration of 5, 10, 15 and 20% prepared from fish waste using 1% pepsin enzyme was found beneficial in semolina-based pasta. The In-vitro protein and starch digestibility of the FPH incorporated pasta were studied....
Open access
Research Article
10.9734/ejnfs/2024/v16i111587