Published in Applied Research
Effect spirulina incorporation on the properties of gluten-free fresh pasta

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. Researchers from the University of Lisboa (Portugal) have evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis. The results were published on Algal Research journal.

Texture properties of GF pasta was not significantly (p < 0.05) altered by the incorporation of A. platensis biomass. The different drying methods applied to A. platensis biomasses had an impact on the bioactive compounds and the in vitro digestibility of the gluten-free pastas. Both A. platensis biomasses provided a significant (p < 0.05) supplementation of phenolic compounds, chlorophylls and carotenoids to the gluten-free pastas, that resulted in significantly (p < 0.05) higher antioxidant activity when compared to control (without A. platensis) and wheat pasta. Between the new gluten-free developed pastas, consumers preferred the one supplemented with 2% A. platensis F&M-C256 biomass. Knowing the contribution of A. platensis biomass addition on pasta properties is fundamental to extend the utilization of this cyanobacterium for novel foods development. These results indicate that A. platensis biomass is a suitable ingredient to enhance the nutritional quality of pasta, without affecting its cooking and texture quality properties, with a favourable sensory evaluation. 

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