Next-Generation Pasta: Trends and Challenges in Plant-Based and Protein-Enriched Formulation
Keywords:
plant-based pasta, protein enrichment, functional food, sensory evaluation, pasta reformulation
Abstract
The high demand for healthier food is contributing to the innovation in pasta formulations, traditionally based on durum wheat semolina. In this context, recent reformulation has focused on the addition of plant-based and protein-rich ingredients, such as legumes, pseudocereals, fish protein, and dietary fiber, to enhance nutritional value and functional properties of pasta product. The reformulations cause an increase in protein, fiber content, amino acid, antioxidant capacity, glycemic control, and prebiotic activity. However, ingredient substitutions pose technological challenges, including changes in texture and high losses during the cooking process. Therefore, this study aims to optimize functional pasta product and address technological challenges by applying different processing methods such as fermentation, extrusion, and enzymatic treatments. The results showed that pasta fortification provided substantial nutritional benefits, although the impact on sensory characteristics posed a significant concern. This was because physicochemical properties of functional ingredients could alter the texture, color, and flavor of product, directly impacting consumer acceptance.
References
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Amri, Z., Bhouri, A. M., Dhibi, M., Hammami, M., Hammami, S., & Mechri, B. (2024). Nutritional composition, lipid profile and stability, antioxidant activities, and sensory evaluation of pasta enriched by linseed flour and linseed oil. BMC Biotechnology, 24(1), 31. https://doi.org/10.1186/s12896-024-00841-w
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M. (2020a). Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods, 9(4), 415. https://doi.org/10.3390/foods9040415
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M. (2020b). Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods, 9(4), 415. https://doi.org/10.3390/foods9040415
Bouasla, A., Gassi, H. E., Lisiecka, K., & Wójtowicz, A. (2022). Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics. International Agrophysics, 36(1), 37–45. https://doi.org/10.31545/intagr/146427
de Souza, B. L., Magalhães‐Guedes, K. T., Lemos, P. V. F., Maciel, L. F., Dias, D. R., Druzian, J. I., & Schwan, R. F. (2020). Development of arrowroot flour fermented by kefir grains. Journal of Food Science, 85(11), 3722–3730. https://doi.org/10.1111/1750-3841.15472
Demir, B., & Bilgiçli, N. (2021). Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties. Food Science and Technology International, 27(3), 242–250. https://doi.org/10.1177/1082013220940092
Desai, A., Brennan, M., Guo, X., Zeng, X.-A., & Brennan, C. (2019). Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules, 24(5), 839. https://doi.org/10.3390/molecules24050839
Desai, A. S., Brennan, M. A., & Brennan, C. S. (2019a). Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta. International Journal of Food Science & Technology, 54(5), 1497–1505. https://doi.org/10.1111/ijfs.13842
Desai, A. S., Brennan, M. A., & Brennan, C. S. (2019b). Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta. International Journal of Food Science & Technology, 54(5), 1497–1505. https://doi.org/10.1111/ijfs.13842
Dixon, K. A., Michelsen, M. K., & Carpenter, C. L. (2023). Modern Diets and the Health of Our Planet: An Investigation into the Environmental Impacts of Food Choices. Nutrients, 15(3), 692. https://doi.org/10.3390/nu15030692
Durante, M., Lenucci, M. S., Gazza, L., Taddei, F., Nocente, F., De Benedetto, G. E., De Caroli, M., Piro, G., & Mita, G. (2019a). Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chemistry, 294, 112–122. https://doi.org/10.1016/j.foodchem.2019.05.032
Durante, M., Lenucci, M. S., Gazza, L., Taddei, F., Nocente, F., De Benedetto, G. E., De Caroli, M., Piro, G., & Mita, G. (2019b). Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chemistry, 294, 112–122. https://doi.org/10.1016/j.foodchem.2019.05.032
Gumul, D., Kruczek, M., Ivanišová, E., Słupski, J., & Kowalski, S. (2023). Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods, 12(4), 804. https://doi.org/10.3390/foods12040804
Islam, S., Miah, Md. A. S., Islam, Md. F., Tisa, K. J., Bhuiyan, Md. H. R., Bhuiyan, M. N. I., Afrin, S., Ahmed, K. S., & Hossain, Md. H. (2024). Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour. Applied Food Research, 4(2), 100610. https://doi.org/10.1016/j.afres.2024.100610
Kadkol, G. P., & Sissons, M. (2016). Durum Wheat: Overview. In Encyclopedia of Food Grains (pp. 117–124). Elsevier. https://doi.org/10.1016/B978-0-12-394437-5.00024-3
Kamble, D. B., Singh, R., Rani, S., & Pratap, D. (2019). Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. Journal of Food Processing and Preservation, 43(12). https://doi.org/10.1111/jfpp.14232
Kheiralipour, K., Brandão, M., Holka, M., & Choryński, A. (2024). A Review of Environmental Impacts of Wheat Production in Different Agrotechnical Systems. Resources, 13(7), 93. https://doi.org/10.3390/resources13070093
Kumar, H., Guleria, S., Kimta, N., Dhalaria, R., Nepovimova, E., Dhanjal, D. S., Alomar, S. Y., & Kuca, K. (2024). Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed. Current Research in Food Science, 9, 100836. https://doi.org/10.1016/j.crfs.2024.100836
Laishram, M., Desai, A. S., Bhave, S. G., Pathan, D. I., Pawase, A. S., Wasave, S. M., Pagarkar, A. U., Sharangdher, S. T., Koli, J. M., Vishwasrao, V. V., & Sawant, S. S. (2025). Valorisation of Fish Side Stream Through Development of Fish Protein Hydrolysate to Enhance Physiochemical and Sensory Characteristics of Pasta. Journal of Aquatic Food Product Technology, 1–14. https://doi.org/10.1080/10498850.2025.2534101
Laleg, K., Barron, C., Santé-Lhoutellier, V., Walrand, S., & Micard, V. (2016). Protein enriched pasta: structure and digestibility of its protein network. Food & Function, 7(2), 1196–1207. https://doi.org/10.1039/C5FO01231G
Lei, M., Huang, J., Tian, X., Zhou, P., Zhu, Q., Li, L., Li, L., Ma, S., & Wang, X. (2021). Effects of insoluble dietary fiber from wheat bran on noodle quality. Grain & Oil Science and Technology, 4(1), 1–9. https://doi.org/10.1016/j.gaost.2020.11.002
Martinez, C. S., Ribotta, P. D., Añón, M. C., & León, A. E. (2014). Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. Food Science and Technology International, 20(2), 127–135. https://doi.org/10.1177/1082013213476072
Mercatante, D., Santoni, M., Nissen, L., Didos, S., Salvatori, G., D’Ambrosio, G. J., Farneti, A., Chiarello, E., Casciano, F., Picone, G., Mouchtaropoulou, E., Bordoni, A., Danesi, F., Argiriou, A., Ayfantopoulou, G., Gianotti, A., & Rodriguez-Estrada, M. T. (2025). Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta. Foods, 14(3), 370. https://doi.org/10.3390/foods14030370
Moo-Huchin, V. M., Canto-Pinto, J. C., Ku-Canul, C. Y., Estrada-León, R. J., Ortiz-Fernández, A., Ríos-Soberanis, C. R., Sauri-Duch, E., Aguilar-Vázquez, F. J., & Pérez-Pacheco, E. (2025). Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Enterolobium cyclocarpum): A Functional Food Approach. Foods, 14(9), 1521. https://doi.org/10.3390/foods14091521
Morell, P., & Fiszman, S. (2017). Revisiting the role of protein-induced satiation and satiety. Food Hydrocolloids, 68, 199–210. https://doi.org/10.1016/j.foodhyd.2016.08.003
Mozaffarian, D. (2016). Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity. Circulation, 133(2), 187–225. https://doi.org/10.1161/CIRCULATIONAHA.115.018585
Olamiti, G., & Ramashia, S. E. (2024). Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review. Current Research in Nutrition and Food Science Journal, 12(3), 1018–1034. https://doi.org/10.12944/CRNFSJ.12.3.4
Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Contò, F., & Del Nobile, M. A. (2014). Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour. International Journal of Food Science & Technology, 49(6), 1544–1556. https://doi.org/10.1111/ijfs.12453
Paucar-Menacho, L. M., Vásquez Guzmán, J. C., Simpalo-Lopez, W. D., Castillo-Martínez, W. E., & Martínez-Villaluenga, C. (2023a). Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential. Foods, 12(24), 4395. https://doi.org/10.3390/foods12244395
Paucar-Menacho, L. M., Vásquez Guzmán, J. C., Simpalo-Lopez, W. D., Castillo-Martínez, W. E., & Martínez-Villaluenga, C. (2023b). Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential. Foods, 12(24), 4395. https://doi.org/10.3390/foods12244395
Pereira, A., Lee, H. C., Lammert, R., Wolberg, C., Ma, D., Immoos, C., Casassa, F., & Kang, I. (2022). Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty. International Journal of Food Science & Technology, 57(3), 1814–1823. https://doi.org/10.1111/ijfs.15559
Petitot, M., Boyer, L., Minier, C., & Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43(2), 634–641. https://doi.org/10.1016/j.foodres.2009.07.020
Rachman, A., Brennan, M. A., Morton, J., & Brennan, C. S. (2019). Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta. Journal of Food Processing and Preservation, 43(9). https://doi.org/10.1111/jfpp.14081
Ramos, N. J. da S., Rocha, E. B. M., Gusmão, T. A. S., Nascimento, A., Lisboa, H. M., & de Gusmão, R. P. (2023). Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics. LWT, 189, 115485. https://doi.org/10.1016/j.lwt.2023.115485
Ray, A., Srivastava, A. K., & Sakhare, S. D. (2023). Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science, 88(12), 4907–4917. https://doi.org/10.1111/1750-3841.16813
Thomas, B., Sudheer, K. P., Saranya, S., Kothakota, A., Pandiselvam, R., & Joseph, M. (2022). Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes. LWT, 170, 113991. https://doi.org/10.1016/j.lwt.2022.113991
Adetola, O. A., Olukunle, O. J., & Adedeji, A. A. (2020). Effect of extrusion conditions on pasta quality from wheat flour and cassava starch</i> 2020 ASABE Annual International Virtual Meeting, July 13-15, 2020. https://doi.org/10.13031/aim.202000202
Amri, Z., Bhouri, A. M., Dhibi, M., Hammami, M., Hammami, S., & Mechri, B. (2024). Nutritional composition, lipid profile and stability, antioxidant activities, and sensory evaluation of pasta enriched by linseed flour and linseed oil. BMC Biotechnology, 24(1), 31. https://doi.org/10.1186/s12896-024-00841-w
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M. (2020a). Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods, 9(4), 415. https://doi.org/10.3390/foods9040415
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M. (2020b). Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods, 9(4), 415. https://doi.org/10.3390/foods9040415
Bouasla, A., Gassi, H. E., Lisiecka, K., & Wójtowicz, A. (2022). Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics. International Agrophysics, 36(1), 37–45. https://doi.org/10.31545/intagr/146427
de Souza, B. L., Magalhães‐Guedes, K. T., Lemos, P. V. F., Maciel, L. F., Dias, D. R., Druzian, J. I., & Schwan, R. F. (2020). Development of arrowroot flour fermented by kefir grains. Journal of Food Science, 85(11), 3722–3730. https://doi.org/10.1111/1750-3841.15472
Demir, B., & Bilgiçli, N. (2021). Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties. Food Science and Technology International, 27(3), 242–250. https://doi.org/10.1177/1082013220940092
Desai, A., Brennan, M., Guo, X., Zeng, X.-A., & Brennan, C. (2019). Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules, 24(5), 839. https://doi.org/10.3390/molecules24050839
Desai, A. S., Brennan, M. A., & Brennan, C. S. (2019a). Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta. International Journal of Food Science & Technology, 54(5), 1497–1505. https://doi.org/10.1111/ijfs.13842
Desai, A. S., Brennan, M. A., & Brennan, C. S. (2019b). Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta. International Journal of Food Science & Technology, 54(5), 1497–1505. https://doi.org/10.1111/ijfs.13842
Dixon, K. A., Michelsen, M. K., & Carpenter, C. L. (2023). Modern Diets and the Health of Our Planet: An Investigation into the Environmental Impacts of Food Choices. Nutrients, 15(3), 692. https://doi.org/10.3390/nu15030692
Durante, M., Lenucci, M. S., Gazza, L., Taddei, F., Nocente, F., De Benedetto, G. E., De Caroli, M., Piro, G., & Mita, G. (2019a). Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chemistry, 294, 112–122. https://doi.org/10.1016/j.foodchem.2019.05.032
Durante, M., Lenucci, M. S., Gazza, L., Taddei, F., Nocente, F., De Benedetto, G. E., De Caroli, M., Piro, G., & Mita, G. (2019b). Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chemistry, 294, 112–122. https://doi.org/10.1016/j.foodchem.2019.05.032
Gumul, D., Kruczek, M., Ivanišová, E., Słupski, J., & Kowalski, S. (2023). Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods, 12(4), 804. https://doi.org/10.3390/foods12040804
Islam, S., Miah, Md. A. S., Islam, Md. F., Tisa, K. J., Bhuiyan, Md. H. R., Bhuiyan, M. N. I., Afrin, S., Ahmed, K. S., & Hossain, Md. H. (2024). Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour. Applied Food Research, 4(2), 100610. https://doi.org/10.1016/j.afres.2024.100610
Kadkol, G. P., & Sissons, M. (2016). Durum Wheat: Overview. In Encyclopedia of Food Grains (pp. 117–124). Elsevier. https://doi.org/10.1016/B978-0-12-394437-5.00024-3
Kamble, D. B., Singh, R., Rani, S., & Pratap, D. (2019). Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. Journal of Food Processing and Preservation, 43(12). https://doi.org/10.1111/jfpp.14232
Kheiralipour, K., Brandão, M., Holka, M., & Choryński, A. (2024). A Review of Environmental Impacts of Wheat Production in Different Agrotechnical Systems. Resources, 13(7), 93. https://doi.org/10.3390/resources13070093
Kumar, H., Guleria, S., Kimta, N., Dhalaria, R., Nepovimova, E., Dhanjal, D. S., Alomar, S. Y., & Kuca, K. (2024). Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed. Current Research in Food Science, 9, 100836. https://doi.org/10.1016/j.crfs.2024.100836
Laishram, M., Desai, A. S., Bhave, S. G., Pathan, D. I., Pawase, A. S., Wasave, S. M., Pagarkar, A. U., Sharangdher, S. T., Koli, J. M., Vishwasrao, V. V., & Sawant, S. S. (2025). Valorisation of Fish Side Stream Through Development of Fish Protein Hydrolysate to Enhance Physiochemical and Sensory Characteristics of Pasta. Journal of Aquatic Food Product Technology, 1–14. https://doi.org/10.1080/10498850.2025.2534101
Laleg, K., Barron, C., Santé-Lhoutellier, V., Walrand, S., & Micard, V. (2016). Protein enriched pasta: structure and digestibility of its protein network. Food & Function, 7(2), 1196–1207. https://doi.org/10.1039/C5FO01231G
Lei, M., Huang, J., Tian, X., Zhou, P., Zhu, Q., Li, L., Li, L., Ma, S., & Wang, X. (2021). Effects of insoluble dietary fiber from wheat bran on noodle quality. Grain & Oil Science and Technology, 4(1), 1–9. https://doi.org/10.1016/j.gaost.2020.11.002
Martinez, C. S., Ribotta, P. D., Añón, M. C., & León, A. E. (2014). Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. Food Science and Technology International, 20(2), 127–135. https://doi.org/10.1177/1082013213476072
Mercatante, D., Santoni, M., Nissen, L., Didos, S., Salvatori, G., D’Ambrosio, G. J., Farneti, A., Chiarello, E., Casciano, F., Picone, G., Mouchtaropoulou, E., Bordoni, A., Danesi, F., Argiriou, A., Ayfantopoulou, G., Gianotti, A., & Rodriguez-Estrada, M. T. (2025). Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta. Foods, 14(3), 370. https://doi.org/10.3390/foods14030370
Moo-Huchin, V. M., Canto-Pinto, J. C., Ku-Canul, C. Y., Estrada-León, R. J., Ortiz-Fernández, A., Ríos-Soberanis, C. R., Sauri-Duch, E., Aguilar-Vázquez, F. J., & Pérez-Pacheco, E. (2025). Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Enterolobium cyclocarpum): A Functional Food Approach. Foods, 14(9), 1521. https://doi.org/10.3390/foods14091521
Morell, P., & Fiszman, S. (2017). Revisiting the role of protein-induced satiation and satiety. Food Hydrocolloids, 68, 199–210. https://doi.org/10.1016/j.foodhyd.2016.08.003
Mozaffarian, D. (2016). Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity. Circulation, 133(2), 187–225. https://doi.org/10.1161/CIRCULATIONAHA.115.018585
Olamiti, G., & Ramashia, S. E. (2024). Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review. Current Research in Nutrition and Food Science Journal, 12(3), 1018–1034. https://doi.org/10.12944/CRNFSJ.12.3.4
Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Contò, F., & Del Nobile, M. A. (2014). Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour. International Journal of Food Science & Technology, 49(6), 1544–1556. https://doi.org/10.1111/ijfs.12453
Paucar-Menacho, L. M., Vásquez Guzmán, J. C., Simpalo-Lopez, W. D., Castillo-Martínez, W. E., & Martínez-Villaluenga, C. (2023a). Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential. Foods, 12(24), 4395. https://doi.org/10.3390/foods12244395
Paucar-Menacho, L. M., Vásquez Guzmán, J. C., Simpalo-Lopez, W. D., Castillo-Martínez, W. E., & Martínez-Villaluenga, C. (2023b). Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential. Foods, 12(24), 4395. https://doi.org/10.3390/foods12244395
Pereira, A., Lee, H. C., Lammert, R., Wolberg, C., Ma, D., Immoos, C., Casassa, F., & Kang, I. (2022). Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty. International Journal of Food Science & Technology, 57(3), 1814–1823. https://doi.org/10.1111/ijfs.15559
Petitot, M., Boyer, L., Minier, C., & Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43(2), 634–641. https://doi.org/10.1016/j.foodres.2009.07.020
Rachman, A., Brennan, M. A., Morton, J., & Brennan, C. S. (2019). Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta. Journal of Food Processing and Preservation, 43(9). https://doi.org/10.1111/jfpp.14081
Ramos, N. J. da S., Rocha, E. B. M., Gusmão, T. A. S., Nascimento, A., Lisboa, H. M., & de Gusmão, R. P. (2023). Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics. LWT, 189, 115485. https://doi.org/10.1016/j.lwt.2023.115485
Ray, A., Srivastava, A. K., & Sakhare, S. D. (2023). Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties. Journal of Food Science, 88(12), 4907–4917. https://doi.org/10.1111/1750-3841.16813
Thomas, B., Sudheer, K. P., Saranya, S., Kothakota, A., Pandiselvam, R., & Joseph, M. (2022). Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes. LWT, 170, 113991. https://doi.org/10.1016/j.lwt.2022.113991
Published
2025-08-05
How to Cite
Pranayasa, W. A., Luh Putu Wrasiati, Ni Made Wartini, & I Wayan Arnata. (2025). Next-Generation Pasta: Trends and Challenges in Plant-Based and Protein-Enriched Formulation. International Journal of Economics, Business and Innovation Research, 4(05), 29-45. https://doi.org/10.63922/ijebir.v4i05.2177
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