Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

Abstract

AbstractPasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S. platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry.Practical ApplicationsMicroalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating Spirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with Spirulina will provide the basic information to the food industry.