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