Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Table 4

The effect of protein supplementation on pasta quality parameters.

Quality parameter	Effect	References
Average break strain point	Increase	[29]
Internal and external firmness	Decrease	[41]
Adhesiveness	Decrease	[41]
Cooking loss	Increase	[42, 43, 54]
Swelling index	Decrease	[42, 72]
Water absorption	Decrease	[42, 43]
Firmness	Increase	[42, 43, 46, 72]
Optimum cooking time	Decrease	[44, 45]