Structural, quality, and shelf-life assessment of pasta enriched with seaweed Ulva lactuca.

Harsha Mohan, E. and Madhusudan, S. and Shashanka Rao, J. N. and Monika, P. R. and Prabhasankar, P. and Revathy, Baskaran (2025) Structural, quality, and shelf-life assessment of pasta enriched with seaweed Ulva lactuca. Food Bioscience, 68. p. 106390.

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Abstract

current nutritional issues and ensuring food security. Durum wheat Pasta is a nutritious and convenient food and is widely consumed worldwide. By incorporating seaweed into food products, particularly pasta, it is possible to not only elevate their nutritional content but also transform their technological, sensory, and functional characteristics. In this study, three pasta formulations containing 5 %, 10 %, and 15 % green seaweed Ulva lactuca powder were developed to revolutionize the nutritional and bioactive profiles of conventional pasta. As the seaweed content increased, there was a gradual enhancement in protein, lipids, fiber, and mineral content. While seaweed inclusion led to a reduction in textural characteristics, however, low-level additions (5 %) maintained textural properties comparable to traditional pasta, offering a novel solution for improving nutrition without compromising consumer appeal. Based on the texture and sensory profile, 5 % U. lactuca integration was optimized and further evaluated for storage properties and phytochemical stability. The inclusion of seaweed not only enhanced the phenolic content and antioxidant activity of the pasta but also significantly extended its shelf life by delaying rancidity, pioneering a new approach to both improving nutritional value and ensuring the longterm stability of pasta products. Collectively, the obtained results suggested that adding up to 5 % U. lactuca powder to pasta is a potential fortification strategy to improve its nutritional and functional qualities without compromising consumer acceptance.

Item Type:	Article
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Nov 2025 09:45
Last Modified:	12 Nov 2025 09:45
URI:	http://ir.cftri.res.in/id/eprint/20087

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