Evaluation of Drying Temperature on Bioactive Compounds Retention in Pasta Enriched with Chlorella Luteroviridis Biomass

Abstract

Microalga incorporation in pasta is an interesting alternative to enrich human diet with important nutrients. However, if present in high amounts, it can weaken the protein network, resulting in a low-quality pasta, with poor texture properties and high cooking loss. This study verified the effect of drying temperature on technological proprieties and carotenoids retention in pasta enriched with 2 % of Chlorella biomass powder. Two drying conditions, high temperature (75-80 °C and 75 % HR), and low temperature (50 °C and 81 % HR) were tested. Pasta samples were analyzed before and after the cooking process and compared to a control sample (not dried). Cooking properties, color, total carotenoids content and carotenoids identification and quantification were evaluated. The high drying temperature resulted in a pasta with lower cooking loss and higher carotenoids content. The drying process increased the nutrients bio-accessibility and promoted a stronger and denser protein network.