Evaluation of drying temperature on bioactive compounds retention in pasta enriched with microalgae biomass

Abstract

Fruits and vegetables intake are associated with prevention of chronical diseases. Although they are aware about its health benefits, the greatest part of the worldwide population do not eat it in enough amounts. Incorporating ingredients with high nutritional value into frequently consumed food, such as pasta, is a viable alternative to increase these nutrients intake. However, it is important to consider nutrient losses during food processing. The aim of this study was to verify the influence of drying temperature on bioactive compounds retention in pasta enriched with 2% of Chlorella biomass powder. Two drying condition, HT (high temperature, 75-80ºC and 75% HR) an LT (low temperature, 50ºC and 81% HR) were tested. Pasta samples analyzed were: uncooked fresh pasta (UF), cooked fresh pasta (CF), uncooked low temperature dry pasta (ULT), cooked low temperature dry pasta (CLT), uncooked high temperature dry pasta (UHT) and cooked high temperature dry pasta (CHT). Cooking properties (Optimum cooking time (OCT), solid loss, cooked weight and volume gain), color, total carotenoids and carotenoids identification and quantification were evaluated. HT drying resulted in pasta with low cooking losses and better nutritional value after cooked. The thermal treatment increased the nutrients bioaccessibility and contributed to a stronger and denser protein network.