Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron...

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Detalles Bibliográficos
Autores principales: Koli, Deepak Kumar, Rudra, Shalini Gaur, Bhowmik, Arpan, Pabbi, Sunil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997815/
https://www.ncbi.nlm.nih.gov/pubmed/35407065
http://dx.doi.org/10.3390/foods11070979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997815/
https://www.ncbi.nlm.nih.gov/pubmed/35407065
http://dx.doi.org/10.3390/foods11070979

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