EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI) | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 23, Volume 45, Issue 1, January 2018, Page 293-300 PDF (270.09 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2018.49852 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud K. Abd El-Hameed  ; S. M. Abou El-Maatti; Soheir M.E. El-Saidy; Somaya M. Ahmed
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Spirulina platensis can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The objective of this study was to prepare fresh spaghetti enriched with different amounts of Spirulina platensis and to compare the fatty acid profile of spaghetti before and after cooking, with standard semolina spaghetti. The results showed that fatty acid profile of spaghetti prepared with Spirulina platensis incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. Increase the amount of Spirulina platensis lead to increase of fatty acids both in raw and cooked spaghetti. | ||||
| Keywords | ||||
| Spirulina platensis; spaghetti; fatty acids | ||||
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