Journal of Emerging Technologies and Innovative Research· 2021
Nutritional and Physicochemical Evaluation of Pasta Enriched with Spirulina platensis
- 0citations
- 2021year
Short summary
Pasta enriched with 5% Spirulina platensis showed intensified color and odor, receiving the highest organoleptic scores, and demonstrated a significantly improved nutritional profile compared to control pasta.
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Key points
- 5% Spirulina-enriched pasta received maximum organoleptic scores due to intensified color and odor.
- Nutritional analysis revealed 6.10% protein, 4.21 mg/g iron, and 297.98 mg/g calcium in Spirulina pasta.
- Spirulina-based pasta showed significant nutritional differences compared to control pasta.
- Microbial analysis confirmed the safety of Spirulina-enriched pasta for three months.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract: The Organoleptic Evaluation of the developed 5% Spirulina incorporated pasta showed the maximum mean score compared to control due intensification of colour and odour. The nutrient content of Spirulina based pasta was analyzed and it contains 9.18% of moisture, 0.399% of ash, 134 Kcal of Calorific Value, 6.10% of protein, 1.07 gms of fat, 29.20% of carbohydrates 4.21mgs of iron, 297.98mg of calcium and 120.92mgs of phosphorous. Spirulina based pasta prepared by incorporating Spirulina and Semolina wheat flour had significant difference in its nutritional composition when compared with the control. The developed Spirulina based pasta were subjected to microbial analysis for fungi and bacteria for three month and found to be safe.
The authors' abstract, as published at the source. Journal of Emerging Technologies and Innovative Research, 2021 · DOI ↗
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Field: Nutrition and Dietetics
Nutrition and DieteticsNursing