Question

The effect of semolina replacement with protein powder from fish (pseudophycis bachus) on the physicochemical characteristics of pasta

Answer 1

This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5, 10, 15 and 20 g/100 g levels. ... Fish powder incorporation decreased optimal cooking time, swelling index and water absorption significantly (P < 0.05), whilst increasing firmness and resistance to uniaxial extension of pasta.