Study Supports Potential for Spirulina Pasta

May 23, 2011

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.