Investigation on possibility of enrichment pasta by using spirulina microalgae
2016
Moradi, Y. | Mortazavi, S. | Ghaeni, M. | Rafee Pour, F. | Shahrokhi, S. | Shakeri, V. | Mostolizadeh, S. | Babaei, M. | Safavi, E.
The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p<0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
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