Enrichment of pasta by green algae Enteromorpha intestinalis: Nutritional, antioxidant, cooking quality, textural, and sensory characteristics

Document Type : Research Paper

Authors

1 Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, I. R. Iran

2 Fisheries Department and Department of Marine Sciences, Caspian Sea Basin Research Center, University of Guilan, Rasht, I. R. Iran

Abstract

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 (Enteromorpha intestinalis). 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 (P < 0.05). However, no significant differences were observed in moisture and ash content among the samples (P≥ 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 (P≥ 0.05), the cooked control pasta exhibited the highest firmness (P < 0.05). Sensory analysis of eight factors revealed that pasta with 10% algae powder received the highest overall evaluation. Ultimately, the incorporation of E. intestinalis algae powder proved beneficial, enhancing the nutritional value, chemical composition, and sensory properties of the pasta.

Keywords

Main Subjects

Article Title [Persian]

غنی‌سازی پاستا با جلبک سبز Enteromorpha intestinalis: خصوصیات تغذیه‌ای، آنتی‌اکسیدانی، کیفیت پخت، بافتی و حسی

Authors [Persian]

  • هانیه پورقاسم 1
  • آریا باباخانی 2
  • هانیه رستم زاد 1
  • علیرضا هدهدی 1
1 گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان، صومعه سرا، ج. ا. ایران
2 گروه شیلات و گروه علوم دریایی، مرکز تحقیقات حوضه دریای خزر، دانشگاه گیلان، رشت، ج. ا. ایران
Abstract [Persian]

پاستا محصولی از آرد سمولینا است که امروزه به دلیل سهولت در پخت، مصرف و حمل و نقل مورد مصرف قرار می ­گیرد. هدف از این مطالعه بررسی امکان تولید پاستای غنی شده با مقادیر مختلف جلبک سبز Enteromorpha intestinalis می ­باشد. نمونه­ های پاستا با 5%، 10% و 15% پودر جلبک نسبت به وزن آرد تولید شدند و از نظر محتوای غذایی، خواص آنتی­ اکسیدانی، ویژگی های کیفیت پخت، مشخصات بافتی و خصوصیات حسی با نمونه شاهد مقایسه شدند. یافته ­های این مطالعه نشان داد که پاستای حاوی 15 درصد پودر جلبک دارای بیش­ترین میزان پروتئین بود (P < 0.05). تفاوت معنی­ داری در میزان رطوبت و خاکستر بین نمونه ­ها مشاهده نشد (P≥ 0.05). بر اساس آزمایشات محتوای فنول کل، فعالیت مهار رادیکال DPPH و فعالیت آنتی­اکسیدانی کل، با افزایش درصد جلبک در پاستا، فعالیت آنتی­اکسیدانی آن افزایش یافت. نرخ تلفات پخت، زمان پخت بهینه، جذب آب و شاخص تورم تمام نمونه‌ها در محدوده استاندارد بود. از نظر سفتی بین نمونه‌های خام تفاوتی وجود نداشت (P≥ 0.05)، اما در نمونه‌های پخته، پاستای شاهد بالاترین سفتی را نشان داد (P < 0.05). پس از بررسی 8 فاکتور حسی، پاستای حاوی 10 درصد پودر جلبک بالاترین امتیاز را از نظر ارزیاب ­ها به خود اختصاص داد. در نهایت مشخص شد افزودن پودر جلبک سبز E. intestinalis به عنوان ترکیبی که ارزش غذایی و هم­چنین خواص شیمیایی و حسی پاستا را افزایش می­ دهد، روش مناسبی می باشد.

Keywords [Persian]

  • جلبک دریایی
  • غذای کاربردی
  • غنی‌سازی مواد غذایی
  • ویژگی های تکنولوژیکی

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Iran Agricultural Research
Volume 44, Issue 1
April 2025
Pages 78-88

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