Effect of Incorporating Fish Protein Hydrolysate into Pasta: Impact on Protein Digestibility, Starch Digestibility, Amino Acid, and Fatty Acid Profiles
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.
*Author to whom correspondence should be addressed.
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.
Keywords: Fish protein hydrolysate, pasta, In-vitro protein and starch digestibility, amino acid, fatty acid