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Application effects of Spirulina powder on the fatty acid and amino acid composition
of pasta
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S. Mostolizadeh   , Y. Moradi 1, M. S. Mortazavi , A. Motallebi , M. Ghaeni |
| 1- Iranian Fisheries Science Research Institute, Agriculture research Education and Extension Organization, Tehran, Iran |
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Abstract: (6517 Views) |
Spirulina platensis is a blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects which is used for enrichment of various food products. There is a lack of knowledge about wheat flour fortification in pasta production with powdered Spirulina platensis. Therefore, the application effects of Spirulina platensis powder at various levels of 0.0, 0.25, 0.5, 0.75 and 1 % of pasta weight were evaluated, on the amounts of protein and fat content of pasta by micro-Kjeldahl and Soxhlet extraction methods, respectively. The effects of fortification on the amino acids and fatty acids of pasta, were evaluated by Gas Chromatography (GC) and High Performance Liquid Chromatography (HPLC), respectively. Adding various amounts of Spirulina powder showed significant effects on chemical parameters of pasta (P<0.05). Based on the results, using various amounts of spirulina powder showed significant effects on some of the essential amino acids and unsaturated fatty acids of pasta (P<0.05). Addition of 0.25 % of Spirulina platensis powder to pasta resulted in production an enriched food which is a functional food with improved nutritional value. appropriate microbiological characteristics of the final product according to the Iran national standards and consumer acceptance.
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| Keywords: Spirulina platensis microalgae powder, Pasta, Enrichment, Functional food |
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Full-Text [PDF 822 kb]
(2916 Downloads)
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Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2017/03/28 | Accepted: 2017/11/22 | Published: 2017/11/22
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