Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina p

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ORIGINAL PAPER

Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta Arashdeep Singh1 · Antima Gupta1 · Vijay Kumar Reddy Surasani2   · Savita Sharma1 Received: 18 June 2020 / Accepted: 26 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020

Abstract Suitability of protein isolates recovered from pangas processing waste was explored for supplementing pasta and influence of supplementation was evaluated on the protein digestibility, textural, morphological and sensory characteristics. Results showed that addition of pangas protein isolates (PPI) significantly (p 

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