The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation

Autores
Rodríguez de Marco, Melisa Estefanía; Steffolani, Maria Eugenia; Martinez, Marcela Lilian; Leon, Alberto Edel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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, espectively. 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.
Fil: Rodríguez de Marco, Melisa Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
Dried Pastadried Pasta
Eicosapentaenoic Acideicosapentaenoic Acid
Nannochloropsis Sp.Nannochloropsis
Omega-3
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/34292
Acceder
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network_name_str CONICET Digital (CONICET)
spelling The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluationRodríguez de Marco, Melisa EstefaníaSteffolani, Maria EugeniaMartinez, Marcela LilianLeon, Alberto EdelDried Pastadried PastaEicosapentaenoic Acideicosapentaenoic AcidNannochloropsis Sp.NannochloropsisOmega-3https://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Nannochloropsis 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, espectively. 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.Fil: Rodríguez de Marco, Melisa Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaWiley Blackwell Publishing, Inc2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34292Rodríguez de Marco, Melisa Estefanía; Steffolani, Maria Eugenia; Martinez, Marcela Lilian; Leon, Alberto Edel; The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 53; 2; 1-20180950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13609info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13609/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:43:49Zoai:ri.conicet.gov.ar:11336/34292instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:43:50.029CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
title The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
spellingShingle The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
Rodríguez de Marco, Melisa Estefanía
Dried Pastadried Pasta
Eicosapentaenoic Acideicosapentaenoic Acid
Nannochloropsis Sp.Nannochloropsis
Omega-3
title_short The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
title_full The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
title_fullStr The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
title_full_unstemmed The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
title_sort The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
dc.creator.none.fl_str_mv Rodríguez de Marco, Melisa Estefanía
Steffolani, Maria Eugenia
Martinez, Marcela Lilian
Leon, Alberto Edel
author Rodríguez de Marco, Melisa Estefanía
author_facet Rodríguez de Marco, Melisa Estefanía
Steffolani, Maria Eugenia
Martinez, Marcela Lilian
Leon, Alberto Edel
author_role author
author2 Steffolani, Maria Eugenia
Martinez, Marcela Lilian
Leon, Alberto Edel
author2_role author
author
author
dc.subject.none.fl_str_mv Dried Pastadried Pasta
Eicosapentaenoic Acideicosapentaenoic Acid
Nannochloropsis Sp.Nannochloropsis
Omega-3
topic Dried Pastadried Pasta
Eicosapentaenoic Acideicosapentaenoic Acid
Nannochloropsis Sp.Nannochloropsis
Omega-3
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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, espectively. 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.
Fil: Rodríguez de Marco, Melisa Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description 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, espectively. 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/34292
Rodríguez de Marco, Melisa Estefanía; Steffolani, Maria Eugenia; Martinez, Marcela Lilian; Leon, Alberto Edel; The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 53; 2; 1-2018
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34292
identifier_str_mv Rodríguez de Marco, Melisa Estefanía; Steffolani, Maria Eugenia; Martinez, Marcela Lilian; Leon, Alberto Edel; The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 53; 2; 1-2018
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13609
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13609/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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