nach oben

Erschienen in:

2024 | OriginalPaper | Buchkapitel

Physical and Organoleptic Characteristic of Bread Substituted with Spirulina Platensis

verfasst von : Souvia Rahimah, Muhammad Fadly Sonjaya, Robi Andoyo, Awalina Satya, Siti Nurhasanah, Tjandra Chrismadha

Erschienen in: Biomass Conversion and Sustainable Biorefinery

Verlag: Springer Nature Singapore

Einloggen

Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.

search-config

KI-gestützte Suche

Aus

Abstract

Spirulina is a microalgae that can be used as an alternative protein source to improve the physical and sensory properties of baked products. This article outlines the effects of Spirulina platensis substitution on the physical, i.e., specific volume, porosity, texture, and color index, and the organoleptic characteristics of the bread. This study allowed us to identify the optimal concentration of spirulina addition which ranges from 2 to 4% (dry matter). At this concentration, the bread has a reduced specific volume, crumb hardness, and lightness degree. Contrarily, there is a significant increase in bread porosity and gumminess. In terms of the organoleptic parameters, spirulina substitution is acceptable to be added within 2–4%, though the hedonic trend decreases as the concentration increases.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 390 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Maschinenbau + Werkstoffe

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 340 Zeitschriften

aus folgenden Fachgebieten:

Bauwesen + Immobilien
Business IT + Informatik
Finance + Banking
Management + Führung
Marketing + Vertrieb
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Vorheriges Kapitel Effect of Single Clove Black Garlic Extract on Lipid Accumulation During Adipocyte Differentiation Using 3T3-L1 Cell Line

Amoriello T, Mellara F, Amoriello M, Ceccarelli D, Ciccoritti R (2021) Powdered seaweeds as a valuable ingredient for functional breads. Europ Food Res Technol 247(10): 2431–2443. https://doi.org/10.1007/s00217-021-03804-zCrossRef

Aprodu I, Banu I (2021) Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. J Food Meas Character 15:2264–2274. https://doi.org/10.1007/s11694-021-00826-9CrossRef

Babajide J, Adeboye A, Shittu T (2014) Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread performance and bone morphometry of two breeds of finishing broiler chickens reared on different housing systems view project management systems for cockerel chickens View project

BPS [Badan Pusat Statistik, Indonesia Statistic] (2020) Statistictable. BPS Jakarta, retrived from https://www.bps.go.id/statictable/

Batista AP, Niccolai A, Bursic I et al (2019) Microalgae as functional ingredients in savory food products: application to wheat crackers. Foods 8:611. https://doi.org/10.3390/foods8120611CrossRefPubMedPubMedCentral

Bhattarai RR, Dhital S, Gidley MJ (2016) Interactions among macronutrients in wheat flour determine their enzymic susceptibility. Food Hydrocoll 61:415–425. https://doi.org/10.1016/j.foodhyd.2016.05.026CrossRef

Borowitzka MA (2009) Gershwin ME, Belay A (eds) Spirulina in human nutrition and health. J Appl Phycol 21:747–748. https://doi.org/10.1007/s10811-009-9467-0

Cappelli A, Oliva N, Cini E (2020) A systematic review of gluten-free dough and bread: dough rheology, bread characteristics, and improvement strategies. Appl Sci 10:6559. https://doi.org/10.3390/app10186559CrossRef

Cauvain SP (2012) Breadmaking: an overview, 2nd edn. Woodhead Publishing Limited

Christwardana M, Nur MMA, Hadiyanto H (2013) Spirulina platensis: Potensinya sebagai bahan pangan fungsional. Jurnal Aplikasi Teknologi Pangan 1:1–4

Danesi EDG, Rangel-Yagui CO, Carvalho JCM, Sato S (2004) Effect of reducing the light intensity on the growth and production of chlorophyll by Spirulina platensis. Biomass Bioenergy 26:329–335. https://doi.org/10.1016/S0961-9534(03)00127-2CrossRef

da Rosa GM, Moraes L, Cardias BB et al (2015) Chemical absorption and CO2 biofixation via the cultivation of Spirulina in semicontinuous mode with nutrient recycle. Bioresour Technol 192:321–327. https://doi.org/10.1016/j.biortech.2015.05.020CrossRefPubMed

de Nogueira AC, Steel CJ (2018) Protein enrichment of biscuits: a review. Food Rev Int 34:796–809. https://doi.org/10.1080/87559129.2018.1441299

Diprat AB, Silveira Thys RC, Rodrigues E, Rech R (2020) Chlorella sorokiniana: a new alternative source of carotenoids and proteins for gluten-free bread. LWT 134:109974. https://doi.org/10.1016/j.lwt.2020.109974CrossRef

Ekafitri R, Isworo R (2014) Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat. Pangan 23(2):134–145

Fradinho P, Niccolai A, Soares R et al (2020) Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta. Algal Res 45:101743. https://doi.org/10.1016/j.algal.2019.101743CrossRef

Khemiri S, Khelifi N, Nunes MC et al (2020) Microalgae biomass as an additional ingredient of gluten-free bread: dough rheology, texture quality and nutritional properties. Algal Res 50:101998. https://doi.org/10.1016/j.algal.2020.101998CrossRef

Kowalczewski P, Walkowiak K, Masewicz Ł et al (2019) Gluten-free bread with cricket powder—Mechanical properties and molecular water dynamics in dough and ready product. Foods 8:240. https://doi.org/10.3390/foods8070240CrossRefPubMedPubMedCentral

Lafarga T (2018) Potential applications of plant-derived proteins in the food industry. Novel Proteins for Food Pharmaceuticals and …

Lafarga T, Fernández-Sevilla JM et al (2020) Spirulina for the food and functional food industries. Food Research …

Manano J, Ogwok P, Byarugaba-Bazirake GW, Mugampoza E (2021) Rheological, baking and sensory characteristics of bread from wheat-cassava composite dough. J Food Res 10:18. https://doi.org/10.5539/jfr.v10n5p18CrossRef

Matos J, Cardoso C, Bandarra NM, Afonso C (2017) Microalgae as healthy ingredients for functional food: a review. Food Funct 8:2672–2685. https://doi.org/10.1039/c7fo00409eCrossRefPubMed

Morais Junior WG, Gorgich M, Corrêa PS et al (2020) Microalgae for biotechnological applications: cultivation, harvesting and biomass processing. Aquaculture 528:735562. https://doi.org/10.1016/j.aquaculture.2020.735562CrossRef

Nuhu AA (2013) Spirulina (Arthrospira): an important source of nutritional and medicinal compounds. J Mar Biol 2013:1–8. https://doi.org/10.1155/2013/325636CrossRef

Nikoozade H, Taslimi A, Azizi MH (2011) Effect of adding oat bran on rheological properties of bread and quality of Sangak bread. Iranian J Food Sci Technol 8(1):1–10

Pan MH (2017) Processing methods and bio-applications in functional food production. Curr Res Nutr Food Sci 5:180–182. https://doi.org/10.12944/CRNFSJ.5.3.01

Pătraşcu L, Banu I, Vasilean I, Aprodu I (2017) Effect of gluten egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour. Food Sci Technol Int 23(2):142–155. https://doi.org/10.1177/1082013216665722CrossRefPubMed

Phongthai S, D’Amico S, Schoenlechner R, Rawdkuen S (2016) Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. J Cereal Sci 72:38–45. https://doi.org/10.1016/j.jcs.2016.09.015CrossRef

Pico J, Reguilón MP, Bernal J, Gómez M (2019) Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads. J Cereal Sci 86:92–101. https://doi.org/10.1016/j.jcs.2019.01.014CrossRef

Pinto D, Castro I, Vicente A et al (2014) Functional bakery products: an overview and future perspectives. In: Bakery products science and technology, 2nd edn, pp 431–452. https://doi.org/10.1002/9781118792001.ch25

Quiñones RS, Macachor CP, Quiñones HG (2015) Development of gluten-free composite flour blends. Trop Technol J 19. https://doi.org/10.7603/s40934-015-0003-3

Rabelo SF, Lemes AC, Takeuchi KP et al (2013) Development of cassava doughnuts enriched with Spirulina platensis biomass. Braz J Food Technol 16:42–51. https://doi.org/10.1590/s1981-67232013005000001CrossRef

Recchia L, Cappelli A, Cini E et al (2019) Environmental sustainability of pasta production chains: an integrated approach for comparing local and global chains. Resources 8:56. https://doi.org/10.3390/resources8010056CrossRef

Sadeghi A, Ebrahimi M, Raeisi M, Ghods Mofidi SM (2019) Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree. J Food Meas Character 13:2837–2845. https://doi.org/10.1007/s11694-019-00204-6CrossRef

Saharan V, Jood S (2021) Effect of storage on Spirulina platensis powder supplemented breads. J Food Sci Technol 58(3):978–984. https://doi.org/10.1007/s13197-020-04612-1CrossRefPubMed

Salah K, Olkhovatov EA, Aïder M (2019) Effect of canola proteins on rice flour bread and mathematical modelling of the baking process. J Food Sci Technol 56:3744–3753. https://doi.org/10.1007/s13197-019-03842-2CrossRefPubMedPubMedCentral

Sanjari S, Sarhadi H, Shahdadi F (2018) Investigating the effect of Spirulina platensis microalgae on textural and sensory properties of baguette bread. J Nutr Food Secur. https://doi.org/10.18502/jnfs.v3i4.166

Ścieszka S, Klewicka E (2020) Influence of the microalga chlorella vulgaris on the growth and metabolic activity of lactobacillus spp. Bacteria. Foods 9:959. https://doi.org/10.3390/foods9070959CrossRefPubMedPubMedCentral

Selmo MS, Salas-Mellado MM (2014) Technological quality of bread from rice flour with Spirulina. Int Food Res J 21(4):1523–1528

Singh P, Singh R, Jha A, Rasane P, Gautam AK (2015) Optimization of a process for high fibre and high protein biscuit. J Food Sci Technol 52(3):1394–1403. https://doi.org/10.1007/s13197-013-1139-zCrossRefPubMed

Skendi A, Papageorgiou M, Varzakas T (2021) High protein substitutes for gluten in gluten-free bread. Foods 10. https://doi.org/10.3390/foods10091997

Srikanlaya C, Therdthai N, Ritthiruangdej P, Zhou W (2018) Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread. Int J Food Sci Technol 53:1760–1770. https://doi.org/10.1111/ijfs.13761CrossRef

Stübler AS, Heinz V, Aganovic K (2020) Development of food products. Curr Opin Green Sustain Chem 25. https://doi.org/10.1016/j.cogsc.2020.100356

Vo T-S, Ngo D-H, Kim S-K (2015) Nutritional and pharmaceutical properties of microalgal Spirulina. In: Handbook of marine microalgae. Elsevier, pp 299–308

Witczak T, Juszczak L, Ziobro R, Korus J (2017) Rheology of gluten-free dough and physical characteristics of bread with potato protein. J Food Process Eng 40:e12491. https://doi.org/10.1111/jfpe.12491CrossRef

Yang Y, Guan E, Zhang T, Li M, Bian K (2020) Comparison of rheological behavior microstructure of wheat flour doughs and cooking performance of noodles prepared by different mixers. J Food Sci 85(4):956–963. https://doi.org/10.1111/jfds.v85.4; https://doi.org/10.1111/1750-3841.15057

Zhou W, Hui YH, de Leyn I et al (eds) (2014) Bakery products science and technology. Wiley, Chichester, UK

Titel: Physical and Organoleptic Characteristic of Bread Substituted with Spirulina Platensis
verfasst von: Souvia Rahimah
Muhammad Fadly Sonjaya
Robi Andoyo
Awalina Satya
Siti Nurhasanah
Tjandra Chrismadha
Verlag: Springer Nature Singapore
Buch: Biomass Conversion and Sustainable Biorefinery
Print ISBN: 978-981-9977-68-0

Electronic ISBN: 978-981-9977-69-7

Copyright-Jahr: 2024
DOI: https://doi.org/10.1007/978-981-99-7769-7_14

Springer Professional

Abstract

Bitte loggen Sie sich ein, um Zugang zu Ihrer Lizenz zu erhalten.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Springer Professional "Technik"

Springer Professional "Wirtschaft"