ArticleFood science & nutrition2020
Optimization of athletic pasta formulation by D-optimal mixture design.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.Scientific reports · 2026Article
- The Effect of Freeze-Dried Cherry Pomace and Red Potato Pulp on the Content of Bioactive Substances in Pasta.International journal of molecular sciences · 2025Article
- Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.Foods (Basel, Switzerland) · 2024Article
- Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.Food science & nutrition · 2024Article
- Spent Grain: A Functional Ingredient for Food Applications.Foods (Basel, Switzerland) · 2023Review
- Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design.Food science & nutrition · 2021Article
- Formulation of Environmentally Safe Graffiti Remover Containing Esterified Plant Oils and Sugar Surfactant.Molecules (Basel, Switzerland) · 2021Article
- Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector.Foods (Basel, Switzerland) · 2021Review
- Optimization of athletic pasta formulation by D-optimal mixture design.Food science & nutrition · 2020Article
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3 authors.
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Abstract
The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D-optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.
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