Abstract
This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
Highlights
Pasta dishes have been known since the beginning of the first century BC [1]
Pasta is made from durum wheat (Triticum durum)
The nutritional value of pasta can be improved by adding unconventional raw materials rich in dietary fiber [5,6], vitamins, and polyunsaturated fatty acids [7,8,9]
Summary
Pasta is made from durum wheat (Triticum durum). Durum wheat contains B vitamins, macro- and microelements, some essential acids (phenylalanine, tryptophan, and isoleucine), the main component is starch, providing a low glycemic index [2,3]. Due to its nutritional properties, low cost, and long shelf life, remains a traditional food product in the diet of many countries. The nutritional value of pasta can be improved by adding unconventional raw materials rich in dietary fiber [5,6], vitamins, and polyunsaturated fatty acids [7,8,9]. Plant pigments of unconventional raw materials change the sensory properties of pasta (tomato, carrot, spinach), with their simultaneous enrichment, but they cannot enrich PUFA [10,11]
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