Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta

Aquatic fern (Azolla sp.) powder was used as a non-conventional protein source to supplement semolina pasta. The pre-blanched and dried powder of Azolla was used to supplement the pasta at 0, 5, 10, 15 and 20 per 100 g(-1) level followed by its quality evaluation. Increasing Azolla powder content in pasta, the minimum cooking time increased from 5.15 min to 6.00 min (P < 0.05). Similarly cooking loss increased from 3.69% to 5.34%, while swelling index showed a decreasing trend (P < 0.05). In vitro protein digestibility values of produced pasta ranged between 75.32 & PLUSMN; 0.95 and 82.85% & PLUSMN; 1.42%. Increasing Azolla powder content in pasta significantly increased its firmness from 2843.8 to 4197.5 g. Lightness (L*) as well as overall whiteness values were significantly reduced with increasing levels of Azolla powder in pasta (P < 0.05). Sensory acceptability was reduced with the increasing Azolla powder content, being highest for pasta supplemented with 5% and 10% Azolla powder.

Automated summary

The study investigated the use of aquatic fern (Azolla sp.) powder as a non-conventional protein source in semolina pasta. Different levels of Azolla powder (0, 5, 10, 15, and 20 per 100 g) were added to the pasta and its quality was evaluated. Increasing the Azolla powder content in the pasta resulted in longer cooking time, higher cooking loss, and decreased swelling index. The in vitro protein digestibility of the pasta ranged from 75.32%±0.95% to 82.85%±1.42%. Higher levels of Azolla powder significantly increased the firmness of the pasta and reduced its lightness and overall whiteness values. Sensory acceptability decreased with higher levels of Azolla powder, with the highest acceptability observed for pasta supplemented with 5% and 10% Azolla powder.