| Abstrakt: |
The aim of this study is to initiate pilot-scale industrial culture of Spirulina platensis (Cyanophyta) in Iskenderun, which is located in the most suitable region of our country for microalgae production with its high number of sunny days and temperate climate. During the current study, it was aimed to produce functional Pasta/Noodle. It was planned to use Spirulina platensis in order to give the Pasta/Noodle functional properties. Illumination intensity, Water Temperature, Salinity, pH and Air Temperature values were 310.32 ±0.27-639.79±0.57 lux, 22.87±0, 009-34.82±0.0350C, 24.36±1.003-25.87±1.018ppt, 9.53±0.44-10.94±0.211 and 24.6±0.003-26.18±0.0050C, respectively. The lowest and highest dry matter values observed in summer, spring and autumn in the current study are 1.54±0.15 g/L-2.75±0.21 g/L, 0.19±0.025 g/L-2.53±0.15 g/L and 0.1±0.064 g/L-7±1.35 g/L, respectively. The highest and lowest protein values were observed in summer and autumn, respectively. While high lipid values were observed in the spring and summer months, the lowest lipid values were observed in autumn. While the ash values obtained in summer and spring were close to each other and low, the highest ash values were observed in autumn. According to the elemental analysis results of Spirulina platensis obtained from the culture harvest, its structure was determined as C: 43.92%, H: 6.572%, N: 7.394%, S: 0.363% and O: 41.751%. Additionally, structural characterization by FT-IR, XRD, surface morphology by SEM and thermal characterization by TGA and DSC have been defined. The highest fatty acid values observed in the study were palmitic (41.88%), linoleic (16.14%), linolenic (12.38%), respectively. Total saturated fatty acid ratio (43.45%) was observed to be higher than total unsaturated fatty acids (36.23%). The highest amino acid levels were observed in lysine. Lysine levels observed in summer, spring and autumn seasons were 10.82%, 14.17%, 10.63%, respectively. There is a need to make Spirulina, which does not yet have sufficient consumption in our country, attractive for consumption by people by producing it with different formulations in different sectors. [ABSTRACT FROM AUTHOR] |
