Table 2.
Nutritional, phenolic, flavonoids and antioxidant content of different formulations of Spirulina biomass enriched pasta.
| Component | Control | 2% | 5% | 7.50% | 10% | 12.50% | 15% |
|---|---|---|---|---|---|---|---|
| Moisture (%) | 6.21 ± 0.182 a | 5.89 ± 0.135 abc | 5.89 ± 0.215 abc | 5.72 ± 0.212 abc | 5.67 ± 0.016 bc | 5.52 ± 0.021 c | 6.05 ± 0.025 ab |
| Energy (kcal in 100 g) | 359.71 ± 2.74 c | 360.52 ± 1.81 c | 367.14 ± 1.45 b | 369.80 ± 1.61 b | 371.93 ± 2.37 b | 374.54 ± 1.19 b | 372.75 ± 2.47 b |
| Carbohydrates (%) | 71.68 ± 1.48 b | 70.30 ± 0.73 b | 69.64 ± 0.45 bc | 68.43 ± 0.83 bcd | 66.62 ± 0.18 cde | 65.84 ± 1.00 de | 63.49 ± 1.09 e |
| Protein (%) | 11.52 ± 0.38 g | 12.80 ± 0.13 f | 14.58 ± 0.10 e | 16.07 ± 0.13 d | 17.97 ± 0.31 c | 18.93 ± 0.39 b | 20.44 ± 0.18 a |
| Fat (%) | 2.99 ± 0.14 b | 3.12 ± 0.86 ab | 3.36 ± 0.26 ab | 3.53 ± 0.22 ab | 3.73 ± 0.25 ab | 3.94 ± 0.11 ab | 4.41 ± 0.10 a |
| Ash (%) | 0.57 ± 0.002 e | 1.04 ± 0.030 d | 1.13 ± 0.034 cd | 1.12 ± 0.066 cd | 1.23 ± 0.006 bc | 1.34 ± 0.005 ab | 1.39 ± 0.023 a |
| Iron (mg/100 g) | 1.28 ± 0.003 g | 1.81 ± 0.006 f | 2.55 ± 0.007 e | 3.19 ± 0.008 d | 3.86 ± 0.007 c | 4.44 ± 0.013 b | 5.081 ± 0.004 a |
| Calcium (mg/100 g) | 21.57 ± 0.208 g | 22.69 ± 0.081 f | 25.33 ± 0.021 e | 27.44 ± 0.070 d | 29.50 ± 0.031 C | 31.62 ± 0.035 b | 33.92 ± 0.055 a |
| Zinc (mg/100 g) | 1.13 ± 0.004 g | 1.14 ± 0.002 g | 1.17 ± 0.002 f | 1.18 ± 0.001 e | 1.21 ± 0.003 d | 1.25 ± 0.003 c | 1.27 ± 0.003 b |
| Phenolic content (mg GAE/100 g) | 50.25 ± 1.72 d | 54.63 ± 2.26 d | 66.68 ± 1.56 c | 68.25 ± 2.28 c | 71.50 ± 1.32 c | 81.75 ± 3.44 b | 88.75 ± 3.94 b |
| Flavonoids (pmol QE gram) | 63.65 ± 0.30 f | 92.06 ± 1.48 e | 119.60 ± 1.49 d | 124.54 ± 0.32 cd | 133.67 ± 2.50 c | 144.25 ± 4.13 b | 167.31 ± 5.23 a |
| DPPH (% inhibition) | 42.80 ± 1.76 c | 43.95 ± 1.82 bc | 44.64 ± 1.61 bc | 46.49 ± 0.17 abc | 47.76 ± 1.92 abc | 49.37 ± 1.30 ab | 50.69 ± 1.13 a |
| FRAP (µmol TE/g) | 2.52 ± 0.08 e | 2.84 ± 0.14 d | 2.96 ± 0.03 d | 3.78 ± 0.04 c | 4.56 ± 0.12 b | 4.62 ± 0.13 b | 5.12 ± 0.07 a |
All values are provided on dry weight basis and are average values for analysis in triplicates. Superscripts along the rows indicate significant difference (p < 0.05). Values in this table pertain to the composition of raw pasta.