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New product development shows high protein noodles from pollock with low calories, suggesting potential dietary benefits.
In this paper, we discuss the development of technology for a new type of molded product, which imitates pasta, but is made from minced pollock. The organoleptic parameters were corrected by the addition of whey in the receipt. The results of substantiation of optimal product receipt allowing to simulate the appearance of pasta are presented. As demonstrated, our new product is characterized by a high protein content and low calories. The draft norms of raw material consumption in the production of this new product is provided.
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Elina et al. (2025) studied this question.
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