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:: Volume 26, Issue 4 (11-2017) ::
isfj 2017, 26(4): 119-130 Back to browse issues page
Application effects of Spirulina powder on the fatty acid and amino acid composition of pasta
S. Mostolizadeh , Y. Moradi , M. S. Mortazavi , A. Motallebi , M. Ghaeni
Iranian Fisheries Science Research Institute, Agriculture research Education and Extension Organization, Tehran, Iran
Abstract:   (1217 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.
Keywords: Spirulina platensis microalgae powder, Pasta, Enrichment, Functional food
Full-Text [PDF 822 kb]   (659 Downloads)    
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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Mostolizadeh S, Moradi Y, Mortazavi M S, Motallebi A, Ghaeni M. Application effects of Spirulina powder on the fatty acid and amino acid composition of pasta . isfj. 2017; 26 (4) :119-130
URL: http://isfj.ir/article-1-1778-en.html

Volume 26, Issue 4 (11-2017) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

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