The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

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Pasta is among one of the most favored foods being consumed globally because of its affordable price, comfortable cooking, low glycemic index, and desirable taste. Pasta is usually made from semolina, which is rich in calories but poor in dietary fibers, minerals, vitamins, and essential amino acids (Ghandehari Yazdi et al., 2020).Researches have indicated that the matrix of pasta has the capability to maintain the stability of the nutrients and can be an appropriate carrier to enrich the food components . Due

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