ArticleScientific reports2026
Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Spirulina platensis is a potential alternative food ingredient due to its bioactive compounds, nutritional composition, and a sustainable protein source. This study evaluated the effects of adding S. platensis powder (0, 0.5, 0.75, 1, 3, and 5%) to pasta on cooking properties, color, hardness and sensory assessment. The results showed that hardness decreased from 7.59 ± 0.14 N (control) to 4.58 ± 0.12 N (5% Spirulina powder). Cooking loss slightly improved from 6.88 ± 0.3% to 6.73 ± 0.7% and weight gain increased from 70.82 ± 3.1% to 98.28 ± 3.5%. The addition of Spirulina powder to the pasta resulted in a green hue, as indicated by the color measurement. Furthermore, the addition of 0.5, 0.75, and 1% Spirulina powder did not have a significant effect on the scores assigned to adhesiveness, firmness, aroma, taste, and color, but higher levels of Spirulina powder decreased the mentioned parameters. These results indicated that S. platensis powder was a suitable ingredient to enhance the nutritional value of pasta, by improving its cooking and texture properties, with an acceptable sensory properties.
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