title: Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.
abstract: The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.
authors.affiliation: Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax, Tunisia. znacim2002@yahoo.fr
authors.forename: Nacim
authors.initials: N
authors.lastname: Zouari
authors.forename: Mouna
authors.initials: M
authors.lastname: Abid
authors.forename: Nahed
authors.initials: N
authors.lastname: Fakhfakh
authors.forename: M A
authors.initials: MA
authors.lastname: Ayadi
authors.forename: Lazhar
authors.initials: L
authors.lastname: Zorgui
authors.forename: Moez
authors.initials: M
authors.lastname: Ayadi
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D003116:Color; D003296:Cooking; D000458:Cyanobacteria; D004032:Diet; D019587:Dietary Supplements; D005433:Flour; D005504:Food Analysis; D005524:Food Technology; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D058086:Microalgae; D010851:Picrates / Q000378:metabolism; D014908:Triticum
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl