Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread
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 properti...
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2018-10-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-102&slc_lang=en&sid=1 |
| _version_ | 1811291022206959616 |
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| author | Somayeh Sanjari Hamid Sarhadi Fatemeh Shahdadi |
| author_facet | Somayeh Sanjari Hamid Sarhadi Fatemeh Shahdadi |
| author_sort | Somayeh Sanjari |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-04-13T04:22:12Z |
| format | Article |
| id | doaj.art-7b0cdb135e10445c837e8379e7740a69 |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-04-13T04:22:12Z |
| publishDate | 2018-10-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-7b0cdb135e10445c837e8379e7740a692022-12-22T03:02:40ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252018-10-0134218225Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette BreadSomayeh Sanjari0Hamid Sarhadi1Fatemeh Shahdadi2 Department of Food Science, Bam Branch, Islamic Azad University, Bam, Iran. Department of Food Science, Bam Branch, Islamic Azad University, Bam, Iran. Department of Animal Science, University of Jiroft, Jiroft, Iran 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 characteristicshttp://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-102&slc_lang=en&sid=1Spirulina microalgae Baguettes Sensory properties Texture |
| spellingShingle | Somayeh Sanjari Hamid Sarhadi Fatemeh Shahdadi Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread Journal of Nutrition and Food Security Spirulina microalgae Baguettes Sensory properties Texture |
| title | Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread |
| title_full | Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread |
| title_fullStr | Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread |
| title_full_unstemmed | Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread |
| title_short | Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread |
| title_sort | investigating the effect of spirulina platensis microalgae on textural and sensory properties of baguette bread |
| topic | Spirulina microalgae Baguettes Sensory properties Texture |
| url | http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-102&slc_lang=en&sid=1 |
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