EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS

ÖZYURT G., USLU L., YUVKA I., GÖKDOĞAN S., ATCI G., AK B., ...Daha Fazla

JOURNAL OF FOOD QUALITY, cilt.38, sa.4, ss.268-272, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 4
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfq.12142
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.268-272
  • Çukurova Üniversitesi Adresli: Evet

Özet

Pasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S. platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry.