Resumen

TORRES, Alexia; PARRA, José; ROJAS, Diego  y  FERNANDEZ-GOMEZ, Rodolfo. EFFECT OF SUPPLEMENTATION OF WHEAT SEMOLINA WITH ARTHROSPIRA PLATENSIS ON QUALITY, ACCEPTABILITY AND PHYSICAL AND CHEMICAL COMPOSITION OF SPAGHETTI. Vitae [online]. 2014, vol.21, n.2, pp.81-89. ISSN 0121-4004.

Background: Microalgae are a source of physiologically active compounds which can be considered as functional ingredients. The genus Arthrospira (Spirulina), belongs to the group of blue-green algae, whose most important species are Arthrospira maxima and Arthrospira platensis. These microalgae have an adequate biochemical composition to be used as a food supplement, in order to develop novel products. Objetive: To evaluate the effect of the supplementation of wheat semolina with concentrations of 5,10 and 20% of Arthrospira platensis on the quality and acceptability of spaghetti, and to assess a physical and chemical evaluation of selected pasta. Methods: Control (100% semolina pasta) and pastas with different concentrations of semolina and microalgae were prepared, cooked and evaluated in parameters as cooking time, weight, solids, soluble proteins, instrumental firmness parameters and evaluate palatability properties. The most accepted paste was analyzed for proximate composition, dietary fiber, minerals, mineral bioavailability, amino acidic computation, glycemic index and compounds with antioxidant potential. The results of proximate composition and fiber were compared with those obtained in the control paste. Results: Comparing the experimental pastas with the control one it was observed a statistically significant effect in the increase in cooking time, weight, loss of solids and protein, and a reduction of firmness. The acceptability test among supplemented pastes with mixtures of 5 and 10% of incorporated microalgae biomass did not vary, thus the 10% biomass pasta was selected for assessing composition parameters. The results showed that this pasta had higher content of protein, dietary fiber, and ash compared to the control paste, with an amino acid score of 0.42 (deficient in lysine), intermediate glycemic index and the presence of compounds with antioxidant activity. Conclusions: The development of nutritional paste with the addition of A. platensis until 10% as a functional ingredient in a mixture of semolina generates a product of adequate nutritional quality, presence of substances with recognized antioxidant capacity and accepted by consumers.

Palabras clave : Microalgae; food paste; cooking quality; functional food; glycemic index.

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