Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta.

The protein isolates were extracted from Himalayan wild apricot kernel press cake using isoelectric precipitation method. The extraction conditions were optimized using response surface methodology (RSM) with 10 different combinations of two independent variables (pH and temperature) for three responses (yield %, soluble protein %, and crude protein %). Temperature of 20°C and pH 10 were the optimum extraction conditions with recovery of about 36.52%. The protein isolates (2.5%, 5.5%, 7.5%, and 10.0%) were utilized for the production of gluten‐free pasta (GFP). Incorporation of 5% protein isolates in the GFP was optimized as the best treatment which reported the highest cooking quality (less residue in cooking water and minimum cooking loss i.e., 4.30%). Furthermore, the FTIR spectra and SEM revealed higher quality which was further confirmed by In vitro protein digestibility, mineral contents, color, and texture profile analysis (TPA). Practical applications: The developed protocol/technology will help the industrialists and researchers for utilization of byproducts for extraction of protein isolate and its value addition for development of gluten‐free pasta. [ABSTRACT FROM AUTHOR]