Use of Spirulina to enhance the nutritional value of durum wheat spaghetti

In this study the enrichment of durum wheat semolina spaghetti with spirulina flour has been studied to create a new product balanced from both nutritional and sensory quality point of view. To the aim of the work, Spirulina Flour (SF) was added to the dough at two different concentrations (5% and 10%). Then, to improve pasta quality in terms of cooking characteristics and sensory properties, the Transglutaminase (TG) addition has been tested. The SF addition to dough provoked a worsening of the overall quality of spaghetti. On the other hand, as Compared To Sample Control (CTRL), the samples with SF recorded an increase in proteins and dietary fibres contents. The fortified samples also showed a noticeable decline of the in vitro starch digestibility value that increased as the amount of SF increased. The novel pasta formulation offers a broad spectrum of new food products specific for people who take care to the nutritional quality of diet.