Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Abstract

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.

Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

“…The incorporation of Spirulina reduced L *, b * and a * values, indicating the darkening of the products due to the presence of pigments (chlorophyll and carotenoids). A similar observation of decreasing L *, b * and a * was observed during the inclusion of Spirulina in food products such as cookies, 13,15 pasta, 16 extruded corn-based snacks 14 and, breadsticks. 39 The panel observed mild fishy aroma when a hot Spirulina fortified sattu beverage was consumed.…”

“…1e and f ). Similar observations of the enhancement of TPC, carotenoids and consequently antioxidant capacity after incorporation of Spirulina in food products were reported by Batista et al (2017) 13 and Şahin (2020) 15 in cookies, Lucas et al (2018) 14 in extruded snacks, and Koli et al (2022) 16 in wheat-based pasta. The authors reported a proportional increase in the free radical scavenging activity with the increase in Spirulina content in the food formulations.…”

“…At the same time, there was no significant increase in isoleucine, methionine and tyrosine contents. Previous reports have observed an increase in the protein contents of food products such as cookies 13,15 extruded snacks, 14 and pasta 16,22 with the incorporation of Spirulina biomass above 2% of the total formulation. In a recent report, addition of Spirulina at 2% w/w levels enhanced the essential amino acid content of wheat flour bread as compared to plain wheat breads without affecting the texture and physico-chemical properties.…”

“…Incorporation of Spirulina in food products resulted in enhanced nutritional properties such as higher protein, micronutrients (iron), polyphenols and total antioxidant capacity, in addition to improved sensory properties at certain inclusion levels. [13][14][15][16] The development of low-cost, functional foods incorporated with Spirulina offers a tremendous opportunity for mass supplementation programs and combating malnutrition. In this context, the present work was envisaged towards developing low-cost, nutritionally enriched foods incorporated with Spirulina with an acceptable sensory score, longer shelf life and bioactivity to ameliorate PEM and IDA.…”

“…Incorporation of Spirulina in food products resulted in enhanced nutritional properties such as higher protein, micronutrients (iron), polyphenols and total antioxidant capacity, in addition to improved sensory properties at certain inclusion levels. 13–16…”