Fresh pasta production enriched with Spirulina platensis biomass

Lemes, Ailton César; Takeuchi, Katiuchia Pereira; Carvalho, João Carlos Monteiro de; Danesi, Eliane Dalva Godoy

doi:10.1590/s1516-89132012000500014

Cited by 44 publications

(50 citation statements)

References 29 publications

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“…The protein content showed a value of 11%, lower than that recommended for pasta. The differences observed in the proximate compositions were generally not signifi cant, but the differences could have resulted from a lack of homogenization during the processing and to analytical inaccuracies, such as the ingredients not being from the same batch (LEMES et al, 2012).…”

Section: Characterization Of Wheat Fl Ourmentioning

confidence: 97%

“…The pastas are foods that can be used to incorporate additives due to their simple manufacturing process, low cost, nutritive value and fi nally due to their high acceptance (LEMES et al, 2012). A market survey on the consumption of pastas, in which 100 individuals were interviewed, indicated that pastas were consumed frequently consumed by 97% of the people interviewed (SILVEIRA and BADIALE-FURLONG, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…In addition to the fl avour and odour, the following are included in these parameters: cooking time, quantification of the water absorbed, rheological properties of the pasta and the surface characteristics (ORMENESE et al, 2004;LEMES et al, 2012;CASAGRANDI et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Pagnussatt

Spier

Bertolin

et al. 2014

Braz. J. Food Technol.

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SummaryWheat fl our is the most important raw material in the production of pasta. The production process consists of mixing water and fl our, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat fl our was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis infl uenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fi bre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fi bre. Key words: Avena sativa; Spirulina plantensis; Triticum aestivum; Amino acid composition; Dietary fi bre. ResumoA farinha de trigo é a matéria-prima mais importante para a elaboração de massas alimentícias. O processo de produção de massas consiste na mistura de água e farinha, amassamento, extrusão e secagem. Aveia e microalga Spirulina platensis desempenham um papel fi siológico no crescimento e manutenção do organismo humano devido ao seu elevado valor nutricional. Com base nisso, o objetivo deste trabalho foi estudar as propriedades nutricionais e tecnológicas de massa seca enriquecida com farinha de aveia e microalga Spirulina platensis. A farinha de trigo foi caracterizada e o efeito da substituição parcial por aveia e Spirulina platensis (Arthrospira platensis) foi avaliado utilizando-se metodologia de superfície de resposta (MSR). As misturas foram analisadas quanto a umidade, proteínas, cinzas, cor, tamanho de partícula, número de queda e alveografi a. As massas formuladas foram secas e avaliadas quanto a teor de umidade, cor, cozimento, acidez, composição centesimal e perfi l de aminoácidos. De maneira geral, a adição de Spirulina platensis infl uenciou o teor de sólidos solúveis e a cor da massa, enquanto que a farinha de aveia afetou os teores de acidez. A farinha de aveia aumentou os valores de proteína bruta e de fi bra dietética total (13,06%), quando comparados com os da massa comercial (2,40%), e pode ser considerada como uma fonte de fi bra. Recebido | Received: Apr. 22, 2014 Aprovado | Approved: Feb. 25, 2015 Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis PAGNUSSATT, F. A. et al. Palavras-chave:

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Section: Characterization Of Wheat Fl Ourmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Pagnussatt

Spier

Bertolin

et al. 2014

Braz. J. Food Technol.

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“…A este respeito, as microalgas desempenham papel destacado, como demonstrado pela grande presença de nutrientes. Alguns alimentos como macarrão, biscoitos, barra de cereais e outros produtos funcionais, já foram desenvolvidos utilizando a biomassa de microalgas (FIGUEIRA et al, 2011;LEMES et al, 2012;MORAIS;MIRANDA;COSTA, 2006;RODRÍGUEZ et al, 2014).…”

Section: Introductionunclassified

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

Almeida

Souza

Ribeiro

et al. 2017

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RESUMOAs microalgas constituem um grupo diversificado de organismos procarióticos e eucarióticos e são uma excelente fonte de nutrientes. A biomassa de microalgas vem sendo utilizada no mercado de alimentos saudáveis, incorporada em produtos alimentares a fim de garantir a produção de alimentos ricos em nutrientes e substâncias terapêuticas. Diante disso, o objetivo deste trabalho foi realizar um estudo prospectivo sobre produtos alimentares incorporados com biomassa de microalgas. Para a realização da busca de patentes, utilizou-se a base de dados do Espacenet e do INPI. A busca foi realizada utilizando palavra-chave e códigos de classificação internacional de patente, obtendo um total de 169 documentos de patentes. Os resultados evidenciaram que ainda há poucos produtos alimentares com incorporação da biomassa de microalgas, tendo uma grande área para ser explorada na indústria de alimentos com um alto potencial para gerar inovação.Palavras chave: Algas comestíveis. Alimentos. Patentes. Microalgas. PROSPECTIVE STUDY ON FOOD PRODUCTS CONTAINING MICROALGAE BIOMASS ABSTRACTMicroalgae constitute a diverse group of prokaryotics and eukaryotics organisms and are an excellent source of nutrients. Microalgae biomass has been used in the health food market, beeing incorporated into food products to ensure the production of foods rich in nutrients and therapeutic substances. Therefore, the objective of this work was to conduct a prospective study on food products incorporated with microalgae biomass. For the search of patents, the Espacenet and INPI database was used. The search was conducted using keyword and international classification codes, obtaining a total of 169 patent documents. The results showed that there are still few food products with the incorporation of microalgae biomass, having a large area to be explored in the food industry with a high potential to generate innovation.

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“…This microalga has been the subject of extensive research regarding: the extraction of phycocyanin and the benefits caused by the intake of this *Corresponding author. E-mail: jorgealbertovc@terra.com.br Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License biocolorant (Kumar et al, 2011;Walter et al, 2011;Chaiklahan et al, 2012;Zeng et al, 2012), preparation of foods enriched with its biomass (Figueira et al, 2011;Lemes et al, 2012;Rabelo et al, 2013) the biological treatment of effluents (Mezzomo et al, 2010;Zeng et al, 2012); the development of nanofibers (Morais et al, 2014); beneficial health effects from ingestion of its biomass (Peiretti and Meineri, 2011;Nah et al, 2012;Zotte et al, 2013) and CO 2 biofixation (Morais et al, 2011;Ramanan et al, 2010;Zhao et al, 2011;Zeng et al, 2012). Some studies have reported that Spirulina is a source of natural antioxidants (Gad et al, 2011;Marco et al, 2014) Antioxidant activity can be associated with bioactive peptides in certain protein sequences (Costa et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Lisbôa¹,

Pereira²,

Costa³

2016

Afr. J. Microbiol. Res.

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The microalga Spirulina has been marketed in many countries due to its application in foods, especially for its high protein content, which can be used to obtain protein hydrolysates. Protein hydrolysates are easily absorbed by the gastrointestinal tract and have significant physiological properties, because during the hydrolysis process, peptides with antioxidant activity can be obtained. The objective of this study was to obtain enzymatic hydrolysates from the biomass of Spirulina sp. LEB 18 with functional properties and antioxidant potential. This study was a 2 2 type central composite design, to determine the best conditions for obtaining hydrolysates. The hydrolysis reactions of Spirulina biomass were carried out using the enzyme Protemax 580 L. The enzymatic hydrolysis of the proteins resulted in increased digestibility, solubility, water-retention capacity and antioxidant activity of hydrolysates (which increased by 1.8, 2.8 and 8.5 using the reducing power methods, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2' azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), respectively). Therefore, biologically active peptides of Spirulina sp. LEB 18 biomass were produced.

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Fresh pasta production enriched with Spirulina platensis biomass

Abstract: ABSTRACT

Cited by 44 publications

References 29 publications

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

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