Fresh pasta production enriched with Spirulina platensis biomass

Detalhes bibliográficos
Autor(a) principal: Lemes,Ailton Cesar
Data de Publicação: 2012
Outros Autores: Takeuchi,Katiuchia Pereira, Carvalho,João Carlos Monteiro de, Danesi,Eliane Dalva Godoy
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014
Resumo: The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much”) and purchase intention high (“probably would buy”).
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spelling Fresh pasta production enriched with Spirulina platensis biomassbioactive compoundssensorial acceptancetechnological parametersThe aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much”) and purchase intention high (“probably would buy”).Instituto de Tecnologia do Paraná - Tecpar2012-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014Brazilian Archives of Biology and Technology v.55 n.5 2012reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132012000500014info:eu-repo/semantics/openAccessLemes,Ailton CesarTakeuchi,Katiuchia PereiraCarvalho,João Carlos Monteiro deDanesi,Eliane Dalva Godoyeng2012-10-09T00:00:00Zoai:scielo:S1516-89132012000500014Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2012-10-09T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Fresh pasta production enriched with Spirulina platensis biomass
title Fresh pasta production enriched with Spirulina platensis biomass
spellingShingle Fresh pasta production enriched with Spirulina platensis biomass
Lemes,Ailton Cesar
bioactive compounds
sensorial acceptance
technological parameters
title_short Fresh pasta production enriched with Spirulina platensis biomass
title_full Fresh pasta production enriched with Spirulina platensis biomass
title_fullStr Fresh pasta production enriched with Spirulina platensis biomass
title_full_unstemmed Fresh pasta production enriched with Spirulina platensis biomass
title_sort Fresh pasta production enriched with Spirulina platensis biomass
author Lemes,Ailton Cesar
author_facet Lemes,Ailton Cesar
Takeuchi,Katiuchia Pereira
Carvalho,João Carlos Monteiro de
Danesi,Eliane Dalva Godoy
author_role author
author2 Takeuchi,Katiuchia Pereira
Carvalho,João Carlos Monteiro de
Danesi,Eliane Dalva Godoy
author2_role author
author
author
dc.contributor.author.fl_str_mv Lemes,Ailton Cesar
Takeuchi,Katiuchia Pereira
Carvalho,João Carlos Monteiro de
Danesi,Eliane Dalva Godoy
dc.subject.por.fl_str_mv bioactive compounds
sensorial acceptance
technological parameters
topic bioactive compounds
sensorial acceptance
technological parameters
description The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much”) and purchase intention high (“probably would buy”).
publishDate 2012
dc.date.none.fl_str_mv 2012-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132012000500014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.55 n.5 2012
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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