Analysed of functional and cooking properties and their evaluate of sensory properties of fish pasta

Abstract

In this study investigated the impact of incorporating different processed forms of freshwater fish, specifically Tilapia (Oreochromis mossambicus) and Pangasius (Pangasianodon hypophthalmus), into pasta at various inclusion levels (5%, 10%, 15%, 20%, 25% and 30%) using a wheat-maida blend (60:40). The fish was processed into raw meat, boiled meat, protein isolate, surimi and powder forms and their effects on the nutritional composition, functional properties, cooking quality and sensory attributes of the pasta were assessed. Proximate analysis revealed a significant increase in protein content, especially in pastas fortified with 25% Pangasius protein isolate (20.72%) and 20% Tilapia raw meat (20.24%), compared to the control (9.22%). Ash content also increased with inclusion level indicating enhanced mineral composition, while carbohydrate content decreased due to substitution with fish protein. Functional property analysis showed that water and oil holding capacities, emulsifying capacity, foaming capacity and solubility improved significantly with increased fish content. Notably, water holding capacity reached up to 2.9 g/g in 30% boiled Tilapia pasta and foaming capacity and stability were highest in surimi and protein isolate based pastas. Cooking performance was improved, with reduced cooking loss (as low as 4.1%) and higher water absorption (up to 210%) in fish-fortified pasta. Sensory evaluation revealed that pastas containing 15-20% boiled Tilapia or surimi received the highest scores for appearance, flavour, texture and overall acceptability, while higher inclusion levels slightly reduced sensory ratings due to intensified fish aroma and changes in texture. Overall, boiled Tilapia at 20% inclusion emerged as the most acceptable formulation in terms of both nutrition and sensory quality. The results confirm the potential of processed freshwater fish as a valuable protein fortifier in pasta, supporting the development of affordable, nutritious and functionally improved products for broader public health and food security applications.