Year: 2016
Type: report
Abstract: The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina \npowder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, \n0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as \ncontrol. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties \nwere analyzed. Results indicated that no microbial effects was found in research samples com paring to the \ncontrol. No significant (p<0.05) effects were found between the control and other samples in sensory properties. \nResults also indicated that protein and iron content in the samples including sprulina were significantly higher \nthe control. Physical characteristics of the samples during the cooking showed that all samples had standard \nlevel.
Authors: Moradi, Y., Mortazavi, S., Ghaeni, M., Rafee Pour, F., Shahrokhi, S., Shakeri, V., Mostolizadeh, S., Babaei, M., Safavi, E.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7057561409