Data/hora: 01/06/2024 01:05:33

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Fresh pasta production enriched with Spirulina platensis biomass	
Autores: 	Lemes,Ailton Cesar; Takeuchi,Katiuchia Pereira; Carvalho,João Carlos Monteiro de; Danesi,Eliane Dalva Godoy.	
Data: 	2012-10-01	
Ano: 	2012	
Palavras-chave: 	Bioactive compounds; Sensorial acceptance; Technological parameters.	
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”).	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132012000500014	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.55 n.5 2012	
Fonte: 	info:eu-repo/semantics/openAccess