Crina Muresan, Anamaria Pop, Simona Man, Sonia Socaci, Anca Fărcas, Melinda Nagy, Bianca Rus
Volume 22, Issue 1;
Pages: 24-27; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The purpose of this research was to study the influence of the addition of spirulina (Arthrospira platensis) on the pasta quality and to determine the consumer preferences. Spirulina "super food" is a cyanobacterium (blue-green algae) which contains a vitamins complex (A, B, D, E, and K), minerals (calcium, potassium, sodium, phosphorus, magnesium, iron), amino acids, essential fatty acids and pigments, compounds required to ensure a balanced diet. This rich natural source of digestible protein (two times higher than soybeans), provides all essential amino acids useful for the human body.
To accomplish the objectives were analysed comparatively several experimental prototypes (PM - blank test without added spirulina, P1 - sample with 2% added spirulina, P2 - sample with 5% added spirulina). After obtaining all three prototypes of pasta they were subjected to a set of physicochemical (proteins, antioxidant capacity, moisture, acidity, ash) and sensory analysis to highlight the influence of various spirulina ratios on the pasta quality.
The obtained results reveals that the nutritional value of the product was significantly improved by the addition of spirulina compared with the control sample. Also, all the analysed samples were favourably evaluated by the tasters, but the most popular was the prototype enriched with 5% spirulina.
Arthrospira platensis, spirulina, pasta, quality control, sensory analysis