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Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.
Molecules. 2022 Jan 06; 27(2)M

Abstract

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

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Authors+Show Affiliations

Raczyk M
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Polanowska K
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland.
Kruszewski B
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Grygier A
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznan, Poland.
Michałowska D
Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland.

MeSH

AntioxidantsColorCookingDietary FiberDietary SupplementsFlourFood HandlingHardnessHumansSpirulinaTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35056669

Citation

Raczyk, Marianna, et al. "Effect of Spirulina (Arthrospira Platensis) Supplementation On Physical and Chemical Properties of Semolina (Triticum Durum) Based Fresh Pasta." Molecules (Basel, Switzerland), vol. 27, no. 2, 2022.
Raczyk M, Polanowska K, Kruszewski B, et al. Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta. Molecules. 2022;27(2).
Raczyk, M., Polanowska, K., Kruszewski, B., Grygier, A., & Michałowska, D. (2022). Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta. Molecules (Basel, Switzerland), 27(2). https://doi.org/10.3390/molecules27020355
Raczyk M, et al. Effect of Spirulina (Arthrospira Platensis) Supplementation On Physical and Chemical Properties of Semolina (Triticum Durum) Based Fresh Pasta. Molecules. 2022 Jan 6;27(2) PubMed PMID: 35056669.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta. AU - Raczyk,Marianna, AU - Polanowska,Katarzyna, AU - Kruszewski,Bartosz, AU - Grygier,Anna, AU - Michałowska,Dorota, Y1 - 2022/01/06/ PY - 2021/12/14/received PY - 2022/01/01/revised PY - 2022/01/04/accepted PY - 2022/1/21/entrez PY - 2022/1/22/pubmed PY - 2022/2/15/medline KW - amino acids KW - color KW - dietary fiber KW - fatty acids KW - pasta KW - protein KW - semolina KW - sensory evaluation KW - spirulina JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 2 N2 - Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/35056669/Effect_of_Spirulina__Arthrospira_platensis__Supplementation_on_Physical_and_Chemical_Properties_of_Semolina__Triticum_durum__Based_Fresh_Pasta_ DB - PRIME DP - Unbound Medicine ER -