期刊
MOLECULES
卷 27, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/molecules27020355
关键词
spirulina; semolina; dietary fiber; protein; fatty acids; amino acids; color; sensory evaluation; pasta
资金
- European Union from the European Regional Development Fund [RPMA.01.01.00-14-8276/17]
The study focuses on the supplementation of spirulina in semolina-based pasta, demonstrating its positive effects on the nutritional value and sensory evaluation. This research suggests that spirulina has the potential to be used as a food supplement.
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.
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