Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way solve this problem. Arthrospira platensis, microalgae nutritionally rich bioactive compounds, used develop hard wheat pasta (semolina) improve its nutritional value provide antioxidant properties, but there is scarce information about effect A. platensis soft with egg on these parameters. Given that, work aimed assess at 1, 5, 10% added value. Besides, total phenolic content (TPC), capacity (by FRAP ABTS), spectrophotometric estimation chlorophylls + b well carotenoids were determined after before cooking. results showed that 5% was enough raw pasta's value, especially protein 19.27%, TPC 3.88%, 48.54%, 66.09% for ABTS respectively, chlorophyll (5.89 mg/100g) (1.31 mg/100g). After cooking process losses 7.40, 16.81 0.51% evidenced TPC, assays, however, remained 10.63, 62.37 70.65% higher than cooked control. Furthermore, increases 92.19 54.96% a+b evidenced. addition represents regarding content, capacity, carotenoids, without statistically significant modifications caloric content.
 Keywords: Antioxidant, Carotenoids, Chlorophylls, Functional Food, Pasta.