Fresh Pasta Production Enriched with Spirulina platensis Biomass


Autoria(s): Lemes, Ailton Cesar; Takeuchi, Katiuchia Pereira; Carvalho, Joao Carlos Monteiro de; Danesi, Eliane Dalva Godoy
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

14/10/2013

14/10/2013

2012

Resumo

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ("liked very much") and purchase intention high ("probably would buy").

Fundacao Araucaria

Fundacao Araucaria

Identificador

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, CURITIBA-PARANA, v. 55, n. 5, pp. 741-750, SEP-OCT, 2012

1516-8913

http://www.producao.usp.br/handle/BDPI/34337

10.1590/S1516-89132012000500014 

http://dx.doi.org/10.1590/S1516-89132012000500014 

Idioma(s)

eng

Publicador

INST TECNOLOGIA PARANA

CURITIBA-PARANA

Relação

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Direitos

closedAccess

Copyright INST TECNOLOGIA PARANA

Palavras-Chave #BIOACTIVE COMPOUNDS #ENRICHED FRESH PASTA #SENSORIAL ACCEPTANCE #TECHNOLOGICAL PARAMETERS #CULTIVATION #CHLOROPHYLL #MICROALGAE #FOOD #GROWTH #UREA #BIOLOGY
Tipo

article

original article

publishedVersion