Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread
محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 3، شماره: 4
سال انتشار: 1397
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 253
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شناسه ملی سند علمی:
JR_JNFS-3-4_006
تاریخ نمایه سازی: 20 بهمن 1399
چکیده مقاله:
Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.
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نویسندگان
Somayeh Sanjari
Department of Food Science, Bam Branch, Islamic Azad University, Bam, Iran.
Hamid Sarhadi
Department of Food Science, Bam Branch, Islamic Azad University, Bam, Iran.
Fatemeh Shahdadi
Department of Animal Science, University of Jiroft, Jiroft, Iran
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