Effect of adding Spirulina platensis in pasta products (spaghetti)
Other Title(s)
تأثير إضافة الإسبيرولينا (Spirulina platensis) على منتجات المكرونة (الاسباجيتي)
Joint Authors
Abu al-Mati, Sami Muhammad
Abd al-Hamid, Mahmud Khayri
al-Saidi, Suhayr Muhammad al-Sayyid
Ahmad, Sumyyah Muhammad
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 45, Issue 1 (28 Feb. 2018), pp.293-300, 8 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2018-02-28
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Spirulina platensis can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.
The objective of this study was to prepare fresh spaghetti enriched with different amounts of Spirulina platensis and to compare the fatty acid profile of spaghetti before and after cooking, with standard semolina spaghetti.
The results showed that fatty acid profile of spaghetti prepared with Spirulina platensis incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure.
Increase the amount of Spirulina platensis lead to increase of fatty acids both in raw and cooked spaghetti.
American Psychological Association (APA)
Abd al-Hamid, Mahmud Khayri& Abu al-Mati, Sami Muhammad& al-Saidi, Suhayr Muhammad al-Sayyid& Ahmad, Sumyyah Muhammad. 2018. Effect of adding Spirulina platensis in pasta products (spaghetti). Zagazig Journal for Agricultural Researches،Vol. 45, no. 1, pp.293-300.
https://search.emarefa.net/detail/BIM-936459
Modern Language Association (MLA)
Ahmad, Sumyyah Muhammad…[et al.]. Effect of adding Spirulina platensis in pasta products (spaghetti). Zagazig Journal for Agricultural Researches Vol. 45, no. 1 (2018), pp.293-300.
https://search.emarefa.net/detail/BIM-936459
American Medical Association (AMA)
Abd al-Hamid, Mahmud Khayri& Abu al-Mati, Sami Muhammad& al-Saidi, Suhayr Muhammad al-Sayyid& Ahmad, Sumyyah Muhammad. Effect of adding Spirulina platensis in pasta products (spaghetti). Zagazig Journal for Agricultural Researches. 2018. Vol. 45, no. 1, pp.293-300.
https://search.emarefa.net/detail/BIM-936459
Data Type
Journal Articles
Language
English
Record ID
BIM-936459