Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis
Open accessAbstract
Pasta is produced from semolina with the addition of S pirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color ( L , a , b ) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding S pirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with S pirulina . Sensory evaluation indicated that pasta enriched with 10% S . platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with S pirulina indicated satisfactory technological attributes needed in the pasta industry. Practical Applications: Microalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating S pirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with S pirulina will provide the basic information to the food industry.
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Different species of Spirulina, possibly having different biological effects, showed different acceptability.
“different species of Spirulina, possibly having different biological effects, showed different acceptability [87, 88].”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [88]
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- Authors
- Özyurt, G., Uslu, L., Yuvka, I., Gökdoğan, S., Atci, G., Ak, B., & Işik, O.
- Affiliations
- Cukurova University (TR)
- Department of Seafood Processing Technology University of Cukurova 01330 Balcali Adana Turkey
- Fisheries Basic Science Faculty of Fisheries University of Cukurova 01330 Balcali Adana Turkey
- Venue
- Journal of Food Quality
- Publisher
- Wiley
- Published
- 2015-06-25
- Volume
- 38
- Issue
- 4
- Pages
- 268-272
- ISSN
- 0146-9428 (ISSN-L)
- 1745-4557
- OpenAlex
- W1922083037
- Cited by
- 87
- References
- 17
- Citations by year
- 2026: 9 · 2025: 7 · 2024: 14 · 2023: 10 · 2022: 12 · 2021: 11 · 2020: 8 · 2019: 8 · 2018: 4 · 2017: 3 · 2016: 1
- FWCI
- 2.57
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Quality (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- Spirulina platensis, pasta, microalgae enrichment, cooking quality, cooking loss, weight gain, volume expansion, sensory evaluation, color, yeast and mold counts, functional food ingredients, nutritional enhancement
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