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IJFS 2020, 19 Back to browse issues page
Effects of incorporation Spirulina platensis (Gomont, 1892) powder in wheat flour on chemical, microbial and sensory properties of pasta
S. Mostolizadeh, Y. Moradi *, M.S. Mortazavi, A.A. Motallebi, M. Ghaeni
Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Tehran, Iran , ymorady@yahoo.com
Abstract:   (911 Views)
Spirulina platensis a blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects are employed in enrichment of various food products. Information about fortified pasta with S. platensis microalgae is very low. S. platensis microalgae powder at a level (% W/W), 0.0, 0.25, 0.5, 0.75 and 1 %, was added in pasta formulation. Protein, iron, microbial and sensory properties of product were analyzed. Microbiological testing of the samples, was conducted according to the national standard methods. Sensory evaluation was conducted by 60 panelists using hedonic method. The results showed that different levels of microalgae S. platensis powder had a significant effects on chemical parameters of pasta (p<0.05). Also interaction of microalgae powder on microbial features of pasta was not significant (p>0.05). Sensory evaluation test indicated greater acceptability of pasta fortified with microalgae S. platensis powder at a concentration of 0.25%, as compared to the control sample. With the addition of 0.25% of S. platensis microalgae powder to pasta formulation, while reaching enriched product, nutritional value and sensory characteristics of pasta heals and a functional food will be available to the community.
Keywords: Pasta, Sensory evaluation, Enrichment, Microalgae, Spirulina platensis
Full-Text [PDF 295 kb]   (573 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2017/04/25 | Accepted: 2017/08/20 | Published: 2020/01/19
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Mostolizadeh S, Moradi Y, Mortazavi M, Motallebi A, Ghaeni M. Effects of incorporation Spirulina platensis (Gomont, 1892) powder in wheat flour on chemical, microbial and sensory properties of pasta. IJFS. 2020; 19 (1) :410-420
URL: http://jifro.ir/article-1-2692-en.html

Volume 19, Issue 1 (2020) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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