Pasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S. platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry. PRACTICAL APPLICATIONSMicroalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating Spirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with Spirulina will provide the basic information to the food industry.

Porphyridium cruentum was grown in 10 L batch culture at 18°C, pH 8.0 and 28‰ salinity. The cells were harvested in the stationary phase and the fatty acid composition analysed by GC and tocopherol content by HPLC. A total of 14 fatty acids were identified including saturated fatty acids (13:0, 14:0, 14:0 iso, 15:0, 16:0, 16:0iso) and monounsaturated fatty acids (MUFAs; 16:1(n-7), 18:1(n-7), 18:1(n-9). Polyunsaturated fatty acids (PUFAs) were the predominant fatty acids detected, reaching 43.7% of total fatty acids in the stationary phase of culture. Among the PUFAs, eicosapentaenoic acid (EPA, 20:5(n-3)) was dominant (25.4%), followed by 12.8% arachidonic acid (AA, 20:4(n-6)). α-Tocopherol and γ-tocopherol contents were 55.2 μg g −1 dry weight and 51.3 μg g −1 dry weight respectively.

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The aim of the work was to find the optimal photon irradiance for the growth of green cells of Haematococcus pluvialis and to study the interrelations between changes in photochemical parameters and pigment composition in cells exposed to photon irradiances between 50 and 600 mmol m À2 s À1 and a light:dark cycle of 12:12 h. Productivity of cultures increased with irradiance. However, the rate of increase was higher in the range 50-200 mmol À2 s À1. The carotenoid content increased with increasing irradiance, while the chlorophyll content decreased. The maximum quantum yield of PSII (F v /F m ) gradually declined from 0.76 at the lowest irradiance of 50 mmol À2 s À1 to 0.66 at 600 mmol À2 s À1. Photosynthetic activity showed a drop at the end of the light period, but recovered fully during the following dark phase. A steep increase in non-photochemical quenching was observed when cultures were grown at irradiances above 200 mmol À2 s À1. A sharp increase in the content of secondary carotenoids also occurred above 200 mmol m À2 s À1 . According to our results, with H. pluvialis green cells grown in a 5-cm light path device, 200 mmol À2 s À1 was optimal for growth, and represented a threshold above which important changes in both photochemical parameters and pigment composition occurred.