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Recipe ingredients of studied pastas [% content].
| Ingredient | C | P3 | P5 | P7 | P10 |
|---|---|---|---|---|---|
| Semolina flour | 64.0 | 62.1 | 60.8 | 59.5 | 57.6 |
| Spirulina powder | 0.0 | 1.9 | 3.2 | 4.5 | 6.4 |
| Water | 36.0 | 36.0 | 36.0 | 36.0 | 36.0 |
C—control (semolina pasta); P3, P5, P7, P10—pasta samples with 3, 5, 7, 10 percentage replacement of semolina flour with spirulina powder.
