Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.

An increasing trend of the protein content (13% d.w. to 40% d.w.) was observed with increased PPI substitution from 0 to 35%, respectively.

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The moisture content of uncooked pasta exhibited a decreasing trend, albeit quite mildly, with increased PPI substitution ( Figure 1 A), indicating the PPI-containing pasta was slightly more susceptible to moisture loss.

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