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.
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Format: | monograph biblioteca |
Language: | Persian |
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Iranian Fisheries Science Research Institute
2016
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Subjects: | Fisheries, Iran, Investigation, Microalgae, Spirulina platensis, Protein, Minerals, Fat, Fatty acids, Physical, |
Online Access: | http://hdl.handle.net/1834/40105 |
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dig-aquadocs-1834-401052021-07-16T03:20:15Z Investigation on possibility of enrichment pasta by using spirulina microalgae Moradi, Yazdan Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. Fisheries Iran 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. 2021-06-24T18:32:33Z 2021-06-24T18:32:33Z 2016 monograph 50063 http://hdl.handle.net/1834/40105 fa http://kmsu.ac.ir/ application/pdf application/pdf 42 Iranian Fisheries Science Research Institute Tehran, Iran http://aquaticcommons.org/id/eprint/25712 18721 2018-10-10 10:02:17 25712 Iranian Fisheries Science Research Institute |
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Fisheries Iran Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Fisheries Iran Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical |
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Fisheries Iran Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Fisheries Iran Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical Moradi, Yazdan 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 |
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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 |
monograph |
topic_facet |
Fisheries Iran Investigation Microalgae Spirulina platensis Protein Minerals Fat Fatty acids Physical |
author |
Moradi, Yazdan Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. |
author_facet |
Moradi, Yazdan Mortazavi, S. Ghaeni, M. Rafee Pour, F. Shahrokhi, S. Shakeri, V. Mostolizadeh, S. Babaei, M. Safavi, E. |
author_sort |
Moradi, Yazdan |
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/1834/40105 |
work_keys_str_mv |
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1756079983385640960 |