Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

Abstract

This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.

Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta

“…In the previous studies it was also documented that supplementation of pasta with plant sources and aquatic sources such as microalgae and seafern significantly enhanced the nutritional value of pasta (Batista et al, 2017;Lafarga, 2019;Bawa et al, 2022). Ainsa et al (2022) in their study, however, reported that addition of different seaferns (at 3%) in pasta improved its protein and fibre content; however, in present study addition of Azolla beyond 5% level improved the nutritional quality of pasta. quality.…”

“…Furthermore, increase in the fibre content provide the pasta with the stiff structure as a result of which pasta showed a higher firmness than control (Bianchi et al, 2021). On the contrary, Ainsa et al (2022) reported that addition of different seaweed at 3% level results in decreasing the hardness value of pasta due to weakening of the pasta dough structure by addition of non-gluten protein and fibre rich ingredient.…”

“…Many researchers have shown the possibility of enrichment of pasta with functional ingredients to enhance its nutritional value (Singh et al ., 2021; Ainsa et al . 2022; Bawa et al ., 2022; Raina et al ., 2023). Enrichment of pasta with Azolla can be an essential strategy for addressing nutritional status in developing nations.…”

“…The Food Drug Administration and the World Health Organization have considered pasta as one of the suitable vectors for incorporating the nutrients (Chillo et al, 2008). Many researchers have shown the possibility of enrichment of pasta with functional ingredients to enhance its nutritional value (Singh et al, 2021;Ainsa et al 2022;Bawa et al, 2022;Raina et al, 2023). Enrichment of pasta with Azolla can be an essential strategy for addressing nutritional status in developing nations.…”

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

“…Accordingly, researchers have developed pasta with various bioactive ingredients, such as: Moringa oleifera pod powder [ 168 ]; Purslane [ 172 ]; Soy okara [ 167 ]; Stinging nettle [ 169 ]; Fermented quinoa flour [ 170 ]; Potato and pigeonpea flour [ 178 ]. Carrob flour [ 176 ] Mushroom powder [ 171 , 180 ]; Brewers spent grain [ 173 , 174 ]; Carrot waste encapsulates [ 177 ]; Olive pomace [ 179 ]; Fish raw material [ 165 ]; Micro and macroalgae [ 166 , 175 , 181 , 182 , 183 , 184 ]. …”