Usability of pea, rice and soy proteins in the production of protein-rich pasta

Abstract

Proteins are special components that contain the building blocks of life. Therefore, it is necessary to take them at a certain level with the daily diet. According to different authorities, the amount of protein that should be consumed daily depending on age and health status is between 20 and 50 g. Animal foods are seen as the main source of protein by many consumers. However, according to the evaluations made in our country, the main source of protein for a large part of the society is cereal products such as bread and pasta. These products contain an average of 10 g/100 g of protein. However, in addition to their protein content, their high carbohydrate content is a significant disadvantage. Considering the social consumption habits, it does not seem possible to give up these products. Therefore, it is important to make these products more nutritious by enriching them with proteins. For these reasons, the aim of this project is to enrich pasta with vegetable proteins. For this purpose, pea, rice and soy proteins were used. As a result of the project, pasta with high sensory acceptability and at least 20 g/100 g protein was produced. The use of vegetable proteins was preferred within the scope of the project for economic reasons. In fact, vegetable proteins are much more economical than animal proteins. Thus, it was evaluated that the competitive advantage of the products produced would be high. Therefore, a product that is beneficial for both food producers and society has been produced.

Keywords: Pasta, protein, pea seed isolate, rice protein isolate, soy protein isolate