Investigation on possibility of enrichment pasta by using spirulina microalgae
The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p<0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
Main Authors: | , , , , , , , , |
---|---|
Format: | Report biblioteca |
Language: | Persian |
Published: |
Iranian Fisheries Science Research Institute
2016
|
Subjects: | Investigation, Microalgae, Spirulina platensis, Protein, Minerals, Fat, Fatty acids, Physical, |
Online Access: | http://hdl.handle.net/1834/13826 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-aquadocs-1834-13826 |
---|---|
record_format |
koha |
spelling |
dig-aquadocs-1834-138262021-05-19T06:51:59Z Investigation on possibility of enrichment pasta by using spirulina microalgae Moradi, Y. Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p<0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level. Iranian Fisheries Science Research Institute Published 2018-08-07T15:57:08Z 2018-08-07T15:57:08Z 2016 Report Refereed http://hdl.handle.net/1834/13826 fa 50063; 42pp. Iran Iranian Fisheries Science Research Institute Tehran, Iran |
institution |
UNESCO |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-aquadocs |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Repositorio AQUADOCS |
language |
Persian |
topic |
Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical |
spellingShingle |
Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Moradi, Y. Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. Investigation on possibility of enrichment pasta by using spirulina microalgae |
description |
The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina
powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0,
0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as
control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties
were analyzed. Results indicated that no microbial effects was found in research samples com paring to the
control. No significant (p<0.05) effects were found between the control and other samples in sensory properties.
Results also indicated that protein and iron content in the samples including sprulina were significantly higher
the control. Physical characteristics of the samples during the cooking showed that all samples had standard
level. |
format |
Report |
topic_facet |
Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical |
author |
Moradi, Y. Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. |
author_facet |
Moradi, Y. Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. |
author_sort |
Moradi, Y. |
title |
Investigation on possibility of enrichment pasta by using spirulina microalgae |
title_short |
Investigation on possibility of enrichment pasta by using spirulina microalgae |
title_full |
Investigation on possibility of enrichment pasta by using spirulina microalgae |
title_fullStr |
Investigation on possibility of enrichment pasta by using spirulina microalgae |
title_full_unstemmed |
Investigation on possibility of enrichment pasta by using spirulina microalgae |
title_sort |
investigation on possibility of enrichment pasta by using spirulina microalgae |
publisher |
Iranian Fisheries Science Research Institute |
publishDate |
2016 |
url |
http://hdl.handle.net/1834/13826 |
work_keys_str_mv |
AT moradiy investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT mortazavis investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT ghaenim investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT rafeepourf investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT shahrokhis investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT shakeriv investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT mostolizadehs investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT babaeim investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae AT safavie investigationonpossibilityofenrichmentpastabyusingspirulinamicroalgae |
_version_ |
1756076543214354432 |