Ajay Desai

Thesis Title: Fish as value added ingredient and its effect on protein digestibility

The present study will be conducted with fish powder in pasta at different levels. The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index, and colour) and textural properties (firmness and extensibility), protein digestibility of the supplemented pasta samples will be evaluated compared with a control sample.

Affiliated with Lincoln University