The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical,technological and sensory evaluation |
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| Authors: | Estefanía Rodríguez De Marco María Eugenia Steffolani Marcela Martínez Alberto E. León |
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| Affiliation: | 1. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET‐UNC, Córdoba, Argentina;2. Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Cátedra de Química Orgánica and Instituto de Ciencia y Tecnología de los Alimentos (ICTA – Facultad de Ciencias Exactas Físicas y Naturales – Universidad Nacional de Córdoba), Córdoba, Argentina |
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| Abstract: | Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, respectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach. |
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| Keywords: | Dried pasta eicosapentaenoic acid Nannochloropsis sp. omega‐3 |
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