Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

Abstract

The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

“…Cooking increased the L value of pasta by an average of 3.0 ± 2.2, decreased the a value by an average of 3.4 ± 0.6, and decreased the b value by an average of 8.7 ± 2.0. The impact of cooking on pasta color could be attributed to the higher water content of cooked pasta and the degradation or leaching of color pigments in the cooking water (Zouari and others ; Jayasena and Nasar‐Abbas ).…”

“…The enrichment level of pasta showed a significant negative correlation to its overall quality ( = −0.70), appearance ( = −0.84), and flavor ( = −0.83), reflecting the lower acceptance of enriched pasta. Exceptions were pasta enriched with 15% unripe banana flour (Agama‐Acevedo and others ), 6% mushroom powder, 15% Bengal gram flour, 12% defatted soy flour (Kaur and others ), or 1% to 3% dried green‐blue microalgae (Zouari and others ). For these enrichment ingredients, the overall quality of the pasta increased slightly when compared to pasta with no enrichment (Table ).…”

“…Accordingly, substantial efforts have been made towards the development of enriched pasta products. Ingredients considered for pasta enrichment include: protein concentrates and isolates (Alireza Sadeghi and Bhagya ; Mercier and others ); pea, bean, and oilseed flours (Wood ; Gallegos‐Infante and others ; Villeneuve and others ); dietary fibers (Brennan and Tudorica ; Aravind and others ; Vernaza and others ); microalgae (Zouari and others ; Fradique and others ); and fruit extracts (Pillai and others ). Enrichment aims to compensate for nutritional deficiencies, such as low lysine and threonine contents, or to provide additional sources of fiber, minerals, antioxidants, or bioactive components (Chillo and others ; Marti and Pagani ).…”

Evolution of Sirophysalis trinodis and Polycladia myrica water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature

“…Its reason could be due to higher content of phenol which is able to decrease DPPH free radicals by their hydrogen‐donating ability in the corn snacks. Zouari et al () reported that the use of 2 g blue‐green algae ( Arthrospira platensis )/100 g of semolina used for pasta development showed an increase in the free radical scavenging activity as compared with control samples. They also found that the antioxidant activity of the pasta enhanced the nutraceutical properties.…”

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

“…These dumplings are rich in carbohydrates but poor in protein content. Incorporation of legume flour (Petitot et al 2010;Shogren et al 2006;Zhao et al 2005) and algae (Fradique et al 2010;Zouari et al 2011) into pasta can increase protein content. In addition, incorporation of 50% soy flour into spaghetti increased the content of proteins and essential amino acids: lysine, threonine, methionine, isoleucine and leucine (Shogren et al 2006).…”