Nutritional Composition of Spirulina Platensis Powder and Its Acceptability in Food Products.

Saharan, Vatsala; Jood, Sudesh

doi:10.21474/ijar01/4671

Cited by 11 publications

(13 citation statements)

References 6 publications

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“…On the other hand, spirulina was found to have the highest content of saturated fatty acids (56.63%), mostly palmitic acid (51.54%), followed by PUFAs, the main shares of which were gammalinolenic (19.30%) and linoleic acids (18.51%), and a low amount of MUFAs (5.57%), with the main contributions of palmitoleic (2.88%) and oleic (2.69%) acid. According to other authors, spirulina is characterized by a higher content of PUFAs (40-50%) [4,6,21], than what was observed in our study. Based on the results of other authors, spirulina has a high content of gamma-linolenic acid and a significant content of alpha-linolenic acid (around 10-15%).…”

Section: Amino Acids and Fatty Acids Evaluationsupporting

confidence: 59%

“…According to the results of this study (Table 1), the total dietary fiber of spirulina (8.45%) was significantly higher than that of semolina (4.44%). Spirulina powders evaluated by other authors had a diverse fiber content of 3% [15], 7.93% [20], and 14.98% [21]. In other studies, the insoluble dietary fiber content was higher than the soluble fraction.…”

Section: Dietary Fiber Evaluationmentioning

confidence: 75%

“…Spirulina mostly contains proteins with amino acids, as shown in Table 3. Arthrospira platensis provides a complete set of eighteen amino acids including all the exogenous ones [3,21]. It has a relatively high content of lysine (22.62 mg/g), an amino acid that is lacking in wheat flour.…”

Section: Amino Acids and Fatty Acids Evaluationmentioning

confidence: 99%

“…Based on the results of other authors, spirulina has a high content of gamma-linolenic acid and a significant content of alpha-linolenic acid (around 10-15%). However, as with the fat content of spirulina, the fatty acid composition also varies greatly depending on growing conditions [4,6,21].…”

Section: Amino Acids and Fatty Acids Evaluationmentioning

confidence: 99%

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Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

et al. 2022

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Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

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Section: Amino Acids and Fatty Acids Evaluationsupporting

confidence: 59%

Section: Dietary Fiber Evaluationmentioning

confidence: 75%

Section: Amino Acids and Fatty Acids Evaluationmentioning

confidence: 99%

Section: Amino Acids and Fatty Acids Evaluationmentioning

confidence: 99%

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Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

et al. 2022

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“…By adding Spirulina platensis, the zinc content of wheat bread increases, albeit not as significantly as the iron content. This is quite normal, since Spirulina platensis algae have a much higher iron content than zinc -49.50 ± 6.61 mg.100 g -1 iron and 3.95 ± 0.25 mg.100 g -1 zinc (Saharan and Jood, 2017). Incorporation of 2% Spirulina platensis into the bread formulation results in an increase in the amount of zinc by 0.37 mg.kg -1 compared to the control sample, whereas with the addition of 4% of Spirulina platensis, the zinc content in the bread is increased by 13% relative to the control sample.…”

Section: Resultsmentioning

confidence: 96%

Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

Zlateva

Petrova

Stefanova

2019

FSAB

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It has been found that nutrition does not provide the necessary quantities of some important trace elements, including iron and zinc. Iron is an essential element for all living organisms. It has a key role in the transport of oxygen and as a cofactor in many enzymes. Zinc is a component of more than 200 enzymes involved in the synthesis of proteins and DNA and is needed for the metabolism of growth factors. Enriching bread with mineral substances is a very good approach to overcoming the deficit and achieving adequate levels of intake. Different sources are used for this purpose, but there has been a growing interest in seaweed in recent years. The purpose of this study is to evaluate the effect of 2 and 4% Spirulina powder supplement on the iron and zinc content of bread made from wheat flour type 500. To determine the iron and zinc content, a highly sensitive ICP-AES method is used. Enrichment with 2% and 4% Spirulina plantesis has been found to increase the amount of zinc in wheat bread respectively to 6.36 ± 0.64 mg/kg and 6.77 ± 0.68 mg/kg, whereas its content in the control sample is 5.99 ± 0.49 mg/kg. The amount of iron in the enriched samples reached 15.9 ± 1.59 mg/kg with the addition of 2% Spirulina plantensis and 24.7 ± 2.48 mg/kg with the addition of 4%, while in the control sample of bread was 7.22 ± 0.58 mg/kg. Practical applicationsThe addition of Spirulina platensis algae to wheat bread increases its biological value and helps to achieve iron and zinc content amounts close to the recommended daily intake levels.

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