Effects of incorporation Spirulina platensis (Gomont, 1892) powder in wheat flour on chemical, microbial and sensory properties of pasta

Spirulina platensis a blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects are employed in enrichment of various food products. Information about fortified pasta with S. platensis microalgae is very low. S. platensis microalgae powder at a level (% W/W), 0.0, 0.25, 0.5, 0.75 and 1 %, was added in pasta formulation. Protein, iron, microbial and sensory properties of product were analyzed. Microbiological testing of the samples, was conducted according to the national standard methods. Sensory evaluation was conducted by 60 panelists using hedonic method. The results showed that different levels of microalgae S. platensis powder had a significant effects on chemical parameters of pasta (p<0.05). Also interaction of microalgae powder on microbial features of pasta was not significant (p>0.05). Sensory evaluation test indicated greater acceptability of pasta fortified with microalgae S. platensis powder at a concentration of 0.25%, as compared to the control sample. With the addition of 0.25% of S. platensis microalgae powder to pasta formulation, while reaching enriched product, nutritional value and sensory characteristics of pasta heals and a functional food will be available to the community.