title: Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.
abstract: BACKGROUND
  Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti.
  
  
  RESULTS
  The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5-2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta.
  
  
  CONCLUSIONS
  Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties.
authors.affiliation: Núcleo de Investigação em Engenharia Alimentar e Biotecnologia, Instituto Piaget-ISEIT de Almada, Quinta da Arreinela de Cima, Almada, Portugal. hfradique@almada.ipiaget.org
authors.forename: Mónica
authors.initials: M
authors.lastname: Fradique
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: Batista
authors.forename: M Cristiana
authors.initials: MC
authors.lastname: Nunes
authors.forename: Luísa
authors.initials: L
authors.lastname: Gouveia
authors.forename: Narcisa M
authors.initials: NM
authors.lastname: Bandarra
authors.forename: Anabela
authors.initials: A
authors.lastname: Raymundo
mesh_terms: D018533:Biomass; D048408:Chlorella vulgaris; D003116:Color; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005518:Food Preferences; D005524:Food Technology; D055951:Functional Food; D006801:Humans; D009753:Nutritive Value; D053545:Spirulina