The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni

Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional characteristics of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, cooking and sensory properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13/6% and 10/9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the cooking loss and cooking weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, cooking and sensory characteristics).