Effect of Tahini Meal Isolated Protein Addition on Technological and Sensory Characteristics of Pasta Prepared from Durum Wheat and Bread Wheat

In our country, the limited cultivation of durum wheat, the use of bread wheat instead of durum wheat and the lack of suitable technology for the production of semolina and in another direction, despite the high nutritional value, are considered as a by- product of the industry. Therefore, in this research, the effect of adding Protein Isolated of tahini meal on 0, 2.5, 5.0, 7.5 and 10% levels to two types of semolina flour made from durum wheat Behrang variety and wheat bread of Mehregan variety in production Pasta was studied in a completely randomized design with factorial arrangement (p <0.05). The results showed that the addition of Protein Isolates of tahini meal significantly increased the protein content of flour in both Mehregan and Behrang cultivars. Also, the minimum cooking time and cooking number increased significantly at 10% level, but at levels 2.5, 5.0 and 7.5 this increase was not significant in both wheat cultivars. cooking loss was not significant in Mehregan cultivars but the lowest cooking loss was observed in Behrang cultivar with 10% protein content. The color index L * and b * were not significant in the treatment of methionine at levels of 7.5 and 10%. In the Behrang treatment, L * and b * were decreased by increasing protein isolation. Overall acceptance score for sensory evaluation was not significant in treatments containing 7.5 and 10% protein. Based on the results, it is recommended to use Mehregan variety as a substitute for Behrang cultivar at the level of 7.5% protein supplementation for the pasta enrichment.