Shiraz University Iran Agricultural Research 1013-9885 44 1 2025 04 01 Enrichment of pasta by green algae Enteromorpha intestinalis: Nutritional, antioxidant, cooking quality, textural, and sensory characteristics 78 88 8084 10.22099/iar.2025.50344.1607 EN Haniyeh Poorghasem Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, I. R. Iran Aria Babakhani Fisheries Department and Department of Marine Sciences, Caspian Sea Basin Research Center, University of Guilan, Rasht, I. R. Iran Haniyeh Rostamzad Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, I. R. Iran Alireza Hodhodi Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, I. R. Iran Journal Article 2024 06 17 Pasta, made from semolina flour, is widely consumed due to its ease of cooking, consumption, and transportation. This study explores the potential of enriching pasta with varying amounts of green algae (<em>Enteromorpha intestinalis</em>). Pasta samples containing 5%, 10%, and 15% algae powder were compared to a control sample in terms of nutritional content, antioxidant properties, cooking quality parameters, textural attributes, and sensory characteristics. The results showed that pasta with 15% algae powder had the highest protein content (<em>P</em> < 0.05). However, no significant differences were observed in moisture and ash content among the samples (<em>P≥</em> 0.05). Antioxidant evaluations, including total phenolic content, DPPH radical scavenging activity, and total antioxidant activity, demonstrated that increasing algae concentration enhanced the pasta’s antioxidant properties. All samples met standard ranges for cooking loss rate, optimum cooking time, water absorption, and swelling index. While no significant difference in stiffness was found among the raw samples (<em>P≥</em> 0.05), the cooked control pasta exhibited the highest firmness (<em>P</em> < 0.05). Sensory analysis of eight factors revealed that pasta with 10% algae powder received the highest overall evaluation. Ultimately, the incorporation of <em>E. intestinalis</em> algae powder proved beneficial, enhancing the nutritional value, chemical composition, and sensory properties of the pasta. https://iar.shirazu.ac.ir/article_8084_496ac59578d1882037065067913b4f30.pdf