Publication Date:
2021-05-19
Description:
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.
Description:
Iranian Fisheries Science Research Institute
Description:
Published
Keywords:
Investigation
;
Microalgae
;
Spirulina platensis
;
Protein
;
Minerals
;
Fat
;
Fatty acids
;
Physical
Repository Name:
AquaDocs
Type:
Report
,
Refereed
Format:
42pp.
Permalink
