Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.Int J Food Sci Nutr. 2011 Dec; 62(8):811-3.IJ
Abstract
The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.
Links
MeSH
Pub Type(s)
Journal Article
Language
eng
PubMed ID
21568819
Citation
Zouari, Nacim, et al. "Blue-green Algae (Arthrospira Platensis) as an Ingredient in Pasta: Free Radical Scavenging Activity, Sensory and Cooking Characteristics Evaluation." International Journal of Food Sciences and Nutrition, vol. 62, no. 8, 2011, pp. 811-3.
Zouari N, Abid M, Fakhfakh N, et al. Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation. Int J Food Sci Nutr. 2011;62(8):811-3.
Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M. A., Zorgui, L., Ayadi, M., & Attia, H. (2011). Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation. International Journal of Food Sciences and Nutrition, 62(8), 811-3. https://doi.org/10.3109/09637486.2011.582461
Zouari N, et al. Blue-green Algae (Arthrospira Platensis) as an Ingredient in Pasta: Free Radical Scavenging Activity, Sensory and Cooking Characteristics Evaluation. Int J Food Sci Nutr. 2011;62(8):811-3. PubMed PMID: 21568819.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR
T1 - Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.
AU - Zouari,Nacim,
AU - Abid,Mouna,
AU - Fakhfakh,Nahed,
AU - Ayadi,M A,
AU - Zorgui,Lazhar,
AU - Ayadi,Moez,
AU - Attia,Hamadi,
Y1 - 2011/05/16/
PY - 2011/5/17/entrez
PY - 2011/5/17/pubmed
PY - 2012/5/23/medline
SP - 811
EP - 3
JF - International journal of food sciences and nutrition
JO - Int J Food Sci Nutr
VL - 62
IS - 8
N2 - The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.
SN - 1465-3478
UR - https://www.unboundmedicine.com/medline/citation/21568819/Blue_green_algae__Arthrospira_platensis__as_an_ingredient_in_pasta:_free_radical_scavenging_activity_sensory_and_cooking_characteristics_evaluation_
L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2011.582461
DB - PRIME
DP - Unbound Medicine
ER -
