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 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.