Fish protein‐supplemented pasta and its technological aspects

Abstract

SummaryPasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf‐stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta.