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Development of functional pasta with microencapsulated Spirulina : technological and sensorial effects
Author(s) -
Zen Cindiele Karen,
Tiepo Caroline Balensiefer Vicenzi,
Silva Raíssa Vieira,
Reinehr Christian Oliveira,
Gutkoski Luiz Carlos,
Oro Tatiana,
Colla Luciane Maria
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10219
Subject(s) - spirulina (dietary supplement) , food science , antioxidant , chemistry , absorption of water , food industry , antioxidant capacity , botany , biology , biochemistry , raw material , organic chemistry
BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg −1 ) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check‐all‐that‐apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry