Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Abstract Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis. Texture properties of GF pasta was not significantly (p