Texture evaluation and in vivo oral tactile perceptions of cooked wheat pasta sheets partially substituted with pea protein

HIGHLIGHTS

• What: This study investigated the substitution of up to 35% wheat flour with isolate (PPI) into pasta sheets to determine how this influenced texture. The aim of this study was to investigate the impacts of pea protein incorporation on the textural properties of vegan pasta, using both instrumental and sensory techniques. Unlike most previous research, this study examines the texture profile of cooked pasta over varying cooking times rather than focusing solely on the optimum cooking time. This study incorporates PPI to create pasta of distinct texture profiles, which was developed as a defined food model to . . .
  

   

  

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