Development of protein rich pasta supplemented with WEP and SMP using response surface methodology

Abstract

The objectives of the present study were to optimize the level of supplementation with whole egg powder (WEP) and skim milk powder (SMP) for the development of protein-rich pasta. Thirteen different formulation combinations were devised for the preparation of protein-rich pasta using Response Surface Methodology (RSM) and implementing Central Composite Design. Outcomes were demonstrated through various cooking parameters, namely Minimum Cooking Time (MCT), Volume Expansion (VE), Water Uptake Ratio (WUR), Gruel Solid Loss (GSL), Color Analysis (L, a*, and b*), Texture Analysis (Firmness and Toughness), and Sensory Analysis (Overall Acceptability OA). It was found that increases in WEP and SMP percentages in the formulation resulted in a significant (p<0.05) increase in MCT, GSL, firmness, toughness, and a* and b* values, whereas VE, WUR, L value, and OA showed a declining trend. The best-suited formulation conditions predicted by the models were 5% WEP and 10% SMP.