Pasta made from sea ingredients, a new option for a healthy diet

Quality pasta It is determined by its technological properties, among which are texture, color and sensory properties. One of the main parameters to consider is the optimal cooking point, which is a very influential aspect for consumers, who, mostly, are looking for a way to get al dente pasta.

Color, for its part, is another fundamental attribute to be taken into account, with an attractive yellow being positively valued due to the presence of carotenoids present in wheatdistributed throughout the grain and within the endosperm.

Las pasta enriched with ingredients from the seaapart from presenting itself as a very healthy and innovative alternative, it also proves to be a technologically feasible option, although it can represent quite a challenge for its development since it is a complex paste and not a simple process.

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A combination of pasta and sea ingredients

The combination of wheat semolina or other cereals with unconventional ingredients, such as seaweed and fish by-products, is the achievement of enriched food that collects the best of both raw materials, resulting in a nutritional improvement due to the incorporation of acids. polyunsaturated fatty acids, especially type Ω3 (EPA and DHA); as well as other nutrients of interest such as protein and minerals.

When we talk about seafood, the first or most popular option might be fish, molluscs and shellfish. However startedthis heterogeneous and diverse group known as aquatic plants stand out for their high nutritional value, because they are rich in hydrocolloids, proteins, fibers, polyunsaturated fatty acids, vitamins and minerals.

Algae or “water plants” have very diverse characteristics in terms of color, shape and composition, which gives them a very versatile character for their incorporation not only in pasta, but also in meat products. In this last group, they especially proved that they can improve their sensory and nutritional quality thanks to the composition of polysaccharides, pigments, functional proteins, minerals and polyunsaturated fatty acids.

Because of this, the players in that sector tried to take advantage marine ingredientswhich became a common challenge between University of Zaragoza (IA2) and the company Innova Obrador SL who already have a lot of experience in pasta decided to take a step towards the future by daring to include the use of new ingredients in conventional processes just as they had already done with other more traditional raw materials in the past.

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