Study Supports Potential for Spirulina Pasta
Beyond adding color, adding spirulina to pasta provided a higher swelling index, lower cooking loss, increased firmness, and free radical scavenging activity.
Tunisian researchers have investigated the functional and nutritional benefits of adding blue-green algae spirulina(Arthrospira platensis) to pasta.
Spirulina is an ancient algae with free radical scavenging potential.
Researchers formulated pasta with one, two, or three grams of spirulina per 100 g of semolina.
Beyond adding color, adding spirulina to pasta provided a higher swelling index, lower cooking loss, increased firmness, and free radical scavenging activity.
The full results of this research have been published in the International Journal of Food Sciences and Nutrition.
The Nutritional Outlook Podcast Episode 39: Nutritional Outlook's Ingredients to Watch in 2025
February 25th 2025In this episode, Nutritional Outlook interviews Scott Dicker, market insights director from market researcher SPINS, about ingredients and product categories nutraceutical and nutrition product manufacturers should watch in 2025.
