Abstract:
A study was conducted to determine the effects of incorporating cobia (Rachycentron
canadum) (0%, 5%, 10%, 15%, 20%, 25%) into pasta formulation. Finished product
was evaluated for protein content, texture (hardness, firmness and tensile strength),
color, cooking quality, shelf life and sensory evaluation. The addition cobia flesh as an
ingredient in pasta has increased the protein content pasta. Moreover, increasing of
cobia flesh caused decrease in hardness, cooking loss and cooking time. Furthermore,
addition of cobia flesh increased the growth of bacteria and lowers the growth of yeast
and mould. However, cobia flesh incorporation did not affect colour parameters,
firmness and tensile strength of the pasta. All sensory evaluation attributes ( colour,
smoothness of surface, firmness, chewiness, aroma, taste and overall acceptance)
showed a significant difference between formulations except for taste (p<0.05). The
most acceptable formulation was pasta with 5% incorporation of cobia flesh.
