Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta
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The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample without spirulina biomass was made as control. The technological quality was analyzed in terms of cooking properties and texture profile, while pasta surface was observed by confocal microscopy. In addition, protein content, in vitro protein digestibility, phenolic compound content and in vitro antioxidant activity were the major bio-functional characteristics measured. An in vitro starch digestion was performed in order to estimate the glycemic index. Only pasta with 20 g of spirulina / 100 g of flour did slightly modify technological quality parameters; microstructure studies revealed the impact of spirulina addition, resulting in a more heterogeneous surface. The glycemic index was not affected by the addition of spirulina. The incorporation of spirulina resulted in an increase of protein content; however, protein digestibility was reduced as microalgae content increased. Pasta with spirulina exhibited high phenolic compounds content and antioxidant activity compared to control pasta, which could be used to enhance the nutritional profile of the product.
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Glutamic acid is the predominant amino acid, with value 2.13 g/100 g in broad Spirulina protein turkey burgers.
“Glutamic acid was the predominant one, obtaining a value of 2.13 g/100 g in the case of broad Spirulina protein [144].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [144]
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References 40 · Cited by 257
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- Authors
- Rodríguez De Marco, E., Steffolani, M. E., Martínez, C. S., & León, A. E.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Corresponding author
- León, Alberto E.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2014-09
- Volume
- 58
- Issue
- 1
- Pages
- 102-108
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2001889627
- Cited by
- 257
- References
- 40
- Citations by year
- 2026: 21 · 2025: 22 · 2024: 24 · 2023: 50 · 2022: 23 · 2021: 31 · 2020: 18 · 2019: 22 · 2018: 10 · 2017: 16 · 2016: 13 · 2015: 6 · 2014: 1
- FWCI
- 11.18
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- LWT (publishedVersion, cc-by-nc-nd)
- Conicet (submittedVersion, cc-by-nc-nd)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Spirulina, wheat pasta, pasta texture, cooking properties, pasta microstructure, protein content, in vitro protein digestibility, phenolic compounds, antioxidant activity, glycemic index, in vitro starch digestion, functional foods
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