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

doi:10.9734/ejnfs/2024/v16i111587

Research Article Open access CC BY 4.0

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 · pp. 207–220 · Published 19 Nov 2024

10.9734/ejnfs/2024/v16i111587

Abstract

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. Besides, amino acid and fatty acid composition of the pasta were also evaluated. The protein digestibility of the pasta was in the range of 80.32% to 83.76% and digestibility curve was generated by plotting the pH and time. The value of sugar released at 20 min, 60 min and 120 min was recorded and a graph was developed showing readily digestible starch (RDS) and slowly digestible starch (SDS). The pasta's diverse amino acid profile, including 8 essentials and 9 non-essentials, alongside saturated fats at 39.93%-44.65% and PUFA at 12.49%-16.27%, collectively define its nutritional quality.

Fish protein hydrolysate pasta In-vitro protein and starch digestibility amino acid fatty acid

Cited by 1

Odor-Free Lyophilized Trout (Oncorhynchus mykiss) Powder in Gluten-Free Pasta: Nutritional, Techno-Functional, Sensory and Digestibility Evaluation

Özlem Emir Çoban, H. Gül, M. Eroğlu · Foods · 2026

Determination of Nutritional, Sensory and Biological Properties of Colored Pasta Prepared from Quinoa Grains — shares topic coverage
Comparative Study of the Proximate and Mineral Compositions of Extruded African Breadfruit (Treculia africana) Mix with Some Commercial Pasta Products — shares topic coverage
Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta — shares topic coverage
Development of Dried Pasta Fortified with Pink Perch Nemipterus japonicus Meat Powder — shares topic coverage
Characterization and Optimization of Garlic-Incorporated Pasta: Physicochemical, Functional and Textural Properties — shares topic coverage

Access this article

View at publisher

Cite this article

Martina Laishram, Dabir Pathan, Anil Pawase, Suhas Wasave, Asif Pagarkar, Shrikant Sharangdher, Jayappa Koli, Saiprasad Sawant, Vinayak Vishawasrao, Bhavik Parmar, Ajay Desai (2024). Effect of Incorporating Fish Protein Hydrolysate into Pasta: Impact on Protein Digestibility, Starch Digestibility, Amino Acid, and Fatty Acid Profiles. European Journal of Nutrition & Food Safety , 207–220. https://doi.org/10.9734/ejnfs/2024/v16i111587

Affiliations

Martina Laishram — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Dabir Pathan — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Anil Pawase — Department of Aquaculture, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Suhas Wasave — Department of Fish Resources, Economics, Statistics and Extension, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Asif Pagarkar — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Shrikant Sharangdher — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Jayappa Koli — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Saiprasad Sawant — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Vinayak Vishawasrao — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Bhavik Parmar — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.
Ajay Desai — Department of Fish Processing Technology and Microbiology, College of Fisheries, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, Dist: Ratnagiri, Maharashtra, India.

Metrics

19
Views: 0
Downloads: 1
Citations: 2
Outbound

Full metrics

Article metrics

Real usage data collected on this platform.

19

Page views

0

PDF downloads

2

Outbound clicks

1

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.