EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT‐BASED PASTA

Pasta formulation was substituted with shrimp meat (SM), at three different levels of 10, 20 and 30% (w/w) formulation, to develop pasta with enhanced nutritional profile. All samples were evaluated for their physicochemical, cooking, microstructure and sensory attributes. With an increase in the level of SM, there was an increase in protein, fat and ash content. Similarly, cooking loss (6.05–8.25%), shear force (3.52–4.21 N), b ‐value...