Fresh pasta production enriched with Spirulina platensis biomass
Braz. arch. biol. technol
;
55(5): 741-750, Sept.-Oct. 2012. ilus, tab
Artigo
em Inglês
| LILACS
| ID: lil-651658
ABSTRACT
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (liked very much) and purchase intention high (probably would buy).
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Idioma:
Inglês
Revista:
Braz. arch. biol. technol
Assunto da revista:
Biologia
Ano de publicação:
2012
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Estadual de Maringá/BR
/
Universidade Federal de Goiás/BR
/
Universidade Federal do Rio Grande/BR
/
Universidade de São Paulo/BR
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