Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.

Marianna Raczyk,Bartosz Kruszewski,Dorota Michałowska,Anna Grygier,Katarzyna Polanowska

doi:10.3390/molecules27020355

Abstract

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.

Highlights

Pasta, traditionally produced with durum wheat semolina, is a widely consumed food due to its palatability, low cost, and ease of production
In reference to the current trends, this study aims at adding plant-based raw materials in order to improve the quality and nutritional value of fresh pasta
This study concludes that the supplementation of semolina-based fresh pasta with spirulina has a positive effect on nutritional quality in terms of protein and amino acid content

Summary

Introduction

Traditionally produced with durum wheat semolina, is a widely consumed food due to its palatability, low cost, and ease of production. Durum wheat is the second most cultivated species of wheat after Triticum aestivum. Semolina (Triticum durum) is used to produce high quality pasta, and it is coarser and has a darker (more golden) color compared to other wheat flours because of its higher carotenoids content [4]. 12% of protein) and a better gluten quality than common wheat (T. aestivum) Durum wheat grains can be ground into semolina to be used in pasta or couscous production; the exact size of the particles depends on type, origin, and wheat processing [6]

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Conclusion