Investigation of physicochemical properties of pasta enriched with donalilasalina with the highest amount of bioactive compounds

Enrichment of food products with algae, which are inexpensive substances for human consumption and are rich in protein, carotenoids, antioxidants, omega-3s and fatty acids, are very important in terms of nutritional value. The aim of this study was to investigate the physicochemical and sensory properties of Fermi pasta containing Donalina salina (0, 1.5, 3, 4.5 and 6%) and to determine the best formulation in terms of physicochemical and sensory properties. Therefore, 5 treatments were prepared and the results were analyzed by Duncan's one-way analysis of variance in Mini-Tab 16 software and a 5% probability level. The results showed that different concentrations of Donalilla salina in pasta on changes in fat, moisture, protein, carbohydrates, ash, iron, calcium, color index a *, b * and L *, loss of cooking and texture firmness of pasta samples were significant. (P≥0.05) so that with increasing the percentage of algae Donalila salina, the amount of fat, moisture, protein, ash, iron, calcium, color index a *, b * and significantly (p 050.05) increased Carbohydrate content, L * color index and cooking loss, tissue firmness decreased significantly (p≥0.05). Also, different concentrations of Donalilla salina in pasta had a significant effect on changes in sensory evaluation of color, taste and overall acceptance of pasta samples (p≥0.05) while on changes in sensory evaluation of texture of pasta samples. Was not significant (p <0.05).