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.
Rousselot to showcase new collagen peptide research and targeted solutions at Vitafoods Europe 2024
April 25th 2024The company will be highlighting new research that demonstrates the ability of its Peptan collagen peptide brand to support sleep quality, reduce gastrointestinal discomfort, and enhance skin health, including density, hydration, and elasticity.
The Nutritional Outlook Podcast Episode 29: 2024 Ingredients to Watch
January 31st 2024Nutritional Outlook interviews Scott Dicker, market insights director from market researcher SPINS, about ingredients and product categories nutraceutical and nutrition product manufacturers should watch in 2024.