Spirulina Pasta

Tan, Xiu Qin (2019) Spirulina Pasta. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tan Xiu Qin_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

The aim of the study was to develop pasta supplemented with spirulina (Arthrospira platensis), to determine the physicochemical properties of spirulina pasta and to conduct sensory evaluation on the spirulina pasta. Pasta was prepared by using partial substitution of 1% spirulina based on total weight. Pasta evaluation was evaluated for cooking properties (cooking yield, swelling index, cooking loss and optimum cooking time), textural properties (firmness, cohesiveness, springiness and chewiness), colour profile characteristics (L*, a* and b*) and proximate compositions (crude protein, crude fat, crude fiber, ash content and moisture content). Results were then compared to the control sample without spirulina powder. Pasta supplemented with spirulina showed better quality in terms of cooking properties and sensory quality compared to the control sample. Additional of spirulina demonstrated decreased cooking loss, increased cooking yield and swelling index and higher chewiness. Pasta supplemented with spirulina produced light green colour appearance. Besides that, the protein content and ash content of spirulina pasta also showed higher value compared to control sample. In conclusion, the spirulina pasta with acceptable sensory quality was developed. The overall acceptability score was 5.2 out of 7 and 80% of the panellists prefer spirulina pasta over control pasta. Further study is to incorporate the spirulina into various types of food products to increase spirulina food product in the market. Keywords: Spirulina pasta, sensory quality, physicochemical properties