Effect of Spirulina Platensis on Textural, Sensory and Some Physicochemical Characteristics in Gluten-free Functional Biscuit Production
Abstract
Increasing disease linked to changing living conditions has increased consumer demand for natural and healthy products. When it comes to ready-to-eat foods, one of the first that comes to mind is biscuits, which are important in terms of resolving the need for gluten-free products and being products formulized to increase product diversity. Microalgae are sources with the potential to meet nutritional requirements. In the market, there are several powder forms of commercial Spirulina platensis (SPL) available. In this study, the use of SPL obtained in commercial powder form was researched for gluten-free functional biscuit production and effects on the technological, nutritional and sensory properties of the biscuits. Addition of SPL statistically significantly increased protein, dietary fiber, phenolic and antioxidant features. Biscuits containing 5% SPL3 had high rates of 27.8 % protein, 64.18 % phenolic, 251.86 mg TE/100g and 60.66±0.30 mg TEAC/100g antioxidants radical reducing power made by FRAP and DPPH techniques, and 2.1% dietary fiber. Additionally, hardness and brittleness were affected. SPL use affected the hardness of biscuits and the highest value was obtained for 5% SP. The addition of SPL affected the color of biscuits at a statistically significant level and the L* and a* values increased linked to the increase in proportion. In terms of consumer approval, the most liked biscuits contained 0.5% SPL1 and the increase in this proportion caused a fall in sensory scores.
References
- AACC. (2000). Approved methods of the American association of cereal chemists.
- Abdo, E. M., Shaltout, O. E.-S., El-Sohaimy, S., Abdalla, A. E., & Zeitoun, A. M. (2021). Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis. Journal of Functional Foods, 78, 104385.
- Ahsan, M., Habib, B., Parvin, M., Huntington, T. C., & Hasan, M. R. (2008). A review on culture, production and use of spirulina as food for humans and feeds for domestic animals.
- Al-Baarri, A., Aulia, R., Prahasiwi, E., Mawarid, A., Pangestika, W., & Lestari, F. (2021). The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.). IOP Conference Series: Earth and Environmental Science,
Glutensiz Fonksiyonel Bisküvi Üretiminde Spirulina Platensis 'in Tekstürel, Duyusal ve Bazı Fizikokimyasal Özellikler Üzerine Etkisi
Abstract
Değişen yaşam koşullarına bağlı olarak artan hastalıklar, tüketicilerin doğal ve sağlıklı ürünlere olan talebini artırdı. Hazır gıdalar denilince akla ilk gelenlerden biri, glutensiz ürün ihtiyacının giderilmesi ve ürün çeşitliliğini artıracak şekilde formüle edilmiş ürünler olması açısından önemli olan bisküvilerdir. Mikroalgler besinsel gereksinimleri karşılama potansiyeline sahip kaynaklardır. Piyasada ticari Spirulina Platensis'in (SPL) çeşitli toz formları mevcuttur. Bu çalışmada ticari toz formda elde edilen SPL'nin glutensiz fonksiyonel bisküvi üretiminde kullanımının bisküvilerin teknolojik, besinsel ve duyusal özelliklerine etkisi araştırılmıştır. SPL eklenmesi protein, diyet lifi, fenolik ve antioksidan özelliklerini istatistiksel olarak anlamlı derecede artırdı. %5 SPL3 içeren bisküviler yüksek oranda %27,8 protein, %64,18 fenolik, 251,86 mg TE/100g ve 60,66±0,30 mg TEAC/100g antioksidanların FRAP ve DPPH teknikleriyle yapılan radikal indirgeme gücü ve %2,1 diyet lifi içermekteydi. Ayrıca sertlik ve kırılganlık da etkilenmiştir. SPL kullanımı bisküvilerin sertliğini etkilemiş ve en yüksek değer %5 SP'de elde edilmiştir. SPL ilavesi bisküvilerin rengini istatistiksel olarak anlamlı düzeyde etkilemiş ve L* ve a* değerleri oransal olarak artışa bağlı olarak artmıştır. Tüketici onayı açısından en çok beğenilen bisküviler %0,5 SPL1 içeriyordu ve bu oranın artması duyusal puanların düşmesine neden oldu.
References
- AACC. (2000). Approved methods of the American association of cereal chemists.
- Abdo, E. M., Shaltout, O. E.-S., El-Sohaimy, S., Abdalla, A. E., & Zeitoun, A. M. (2021). Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis. Journal of Functional Foods, 78, 104385.
- Ahsan, M., Habib, B., Parvin, M., Huntington, T. C., & Hasan, M. R. (2008). A review on culture, production and use of spirulina as food for humans and feeds for domestic animals.
- Al-Baarri, A., Aulia, R., Prahasiwi, E., Mawarid, A., Pangestika, W., & Lestari, F. (2021). The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.). IOP Conference Series: Earth and Environmental Science,
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Article |
| Authors | |
| Publication Date | June 28, 2024 |
| Submission Date | November 18, 2023 |
| Acceptance Date | May 2, 2024 |
| Published in Issue | Year 2024 Volume: 39 Issue: 1 |
Cite
From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.