Spirulina added to fresh pasta boosts protein and fiber
What it found
Adding spirulina powder to semolina fresh pasta raised its protein, amino acid and fiber levels, and a 7% addition scored best in taste tests.
The pasta's color darkened and turned greener as more spirulina was added.
What they found
Studies in people
Taste test results
In sensory tests with ten trained panelists, the control pasta was preferred overall. Among the spirulina pastas, the 7% sample got the highest scores for appearance, color, taste and texture, while the 3% sample scored lowest for color, texture and appearance.
Other findings
Protein and amino acids
Spirulina powder was 71.34% protein and contained all the essential amino acids. Adding it to pasta significantly improved the amino acid profile, including lysine and methionine, which are low in durum wheat.
Fiber content
Spirulina had 8.45% total fiber, higher than semolina's 4.44%. Cooked pasta with 10% spirulina had the highest total fiber, up to 2.99 g per 100 g dry matter, and was the only sample that differed significantly from the control.
Cooking properties
Pasta with 10% spirulina had the highest cooking loss at 12%, likely because the gluten network was weaker. Weight gain after cooking was highest in the control pasta and lowest in the 3% and 7% spirulina samples.
Color changes
Adding spirulina significantly darkened the pasta dough and made it greener. The biggest color difference was between the control and the 3% spirulina sample, and above 7% spirulina there was no further statistical difference in color.
What the authors conclude
“In this study, the increased nutritional value of fresh pasta was achieved with good consumer acceptance.”
Also in their conclusions
- They conclude that adding spirulina to semolina fresh pasta has a positive effect on nutritional quality in terms of protein and amino acid content.
- They say the 7% spirulina sample got the highest scores among all the supplemented fresh pastas.
- They advise that future research should aim to improve the sensory characteristics of pasta with more than 10% spirulina to provide higher nutritional value while keeping consumer acceptance.
How it was done
The authors wanted to improve the nutritional value of fresh pasta by adding a sustainable, high-protein plant material. They also wanted to check whether consumers would still accept the taste, color and texture.
They made fresh pasta by mixing semolina flour with 3, 5, 7 and 10% spirulina powder, plus a control with no spirulina. They measured the raw ingredients and the pasta before and after cooking, and had ten trained panelists taste the cooked pasta.
What it can’t tell you
- This study only looked at the nutritional and physical properties of the pasta and how people rated its taste and texture. It did not measure any health effects of eating the pasta.
- The taste test was done by ten trained panelists, so the results may not reflect how all shoppers would respond.
Who paid
- Conflicts
- The authors declare no conflict of interest.
- Authors work at
- Warsaw University of Life Sciences-SGGW, Poland; Poznan University of Life Sciences, Poland; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Poland
The paper
- Title
- Effect of Spirulina ( Arthrospira platensis ) Supplementation on Physical and Chemical Properties of Semolina ( Triticum durum ) Based Fresh Pasta
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Full text
- Cite
- Raczyk M, Polanowska K, Kruszewski B, Grygier A, Michałowska D (2022). Effect of Spirulina ( Arthrospira platensis ) Supplementation on Physical and Chemical Properties of Semolina ( Triticum durum ) Based Fresh Pasta. Molecules (Basel, Switzerland). doi:10.3390/molecules27020355Free full textPubMed 35056669DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error