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Article

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

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Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India
2
Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India
3
Division of Design of Experiments, ICAR—Indian Agricultural Statistics Research Institute, New Delhi 110012, India
*
Author to whom correspondence should be addressed.
Academic Editors: Beatriz Gandul-Rojas and Lourdes Gallardo-Guerrero
Foods 2022, 11(7), 979; https://doi.org/10.3390/foods11070979
Received: 28 December 2021 / Revised: 8 March 2022 / Accepted: 11 March 2022 / Published: 28 March 2022
(This article belongs to the Special Issue Advanced Research on the Green Color of Processed Foods)
In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner. View Full-Text
Keywords: Spirulina enrichment; green pasta; sensory; flavonoids; antioxidants; phenolics Spirulina enrichment; green pasta; sensory; flavonoids; antioxidants; phenolics
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MDPI and ACS Style

Koli, D.K.; Rudra, S.G.; Bhowmik, A.; Pabbi, S. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement. Foods 2022, 11, 979. https://doi.org/10.3390/foods11070979

AMA Style

Koli DK, Rudra SG, Bhowmik A, Pabbi S. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement. Foods. 2022; 11(7):979. https://doi.org/10.3390/foods11070979

Chicago/Turabian Style

Koli, Deepak Kumar, Shalini Gaur Rudra, Arpan Bhowmik, and Sunil Pabbi. 2022. "Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement" Foods 11, no. 7: 979. https://doi.org/10.3390/foods11070979

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