An assessment of the nutritional, physicochemical and sensory attributes of pasta enriched with fresh Spirulina wet biomass

Abstract

World Health Organization conferred Spirulina (Microalgae) as a super as it contains all amino acids, essential fatty acids, vitamins, minerals and pigments required to ensure a complete balanced diet. Regardless of the high nutritional content found in microalgae, only a few products containing microalgae are available into the market. Pasta is one of the best choices for enriching Spirulina because of its popularity among consumers, ease of preparation, handling and storage. Fresh biomass of Spirulina sp. (CCC 540) was used at 10%, 15% and 20% concentrations to enrich pasta prepared from semolina led to increase in protein, lipids, flavonoids, total phenols, iron, zinc, and calcium content of pasta by upto 38.73%, 19.42%, 86.12%, 10.95%, 180.86%, 5.58% and 17.80% respectively without causing any detrimental changes to the textural and sensory attributes. Pasta enriched with 20% Spirulina fresh biomass was reported “moderately like” had highest score of overall acceptability (7.52) after control and the purchase intention was evaluated as “probably would buy”. Therefore, this product can be used as functional food by consumers who look for a healthier diet.