Effects of meat addition on pasta structure, nutrition and in vitro digestibility

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018 N/mm2 in the control sample to 0.046 N/mm2 in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039 N/mm2). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.