SPIRULINA PLATENSIS VE SPIRULINA PLATENSIS PROTEİN EKSTRAKTLARI İÇEREN BUĞDAY EKMEKLERİNİN IN VITRO SİNDİRİM SIRASINDA ANTİOKSİDAN AKTİVİTE VE PROTEİN SİNDİRİLEBİLİRLİĞİNDEKİ DEĞİŞİMİN ARAŞTIRILMASI

Abstract

Bu çalışmada, %0.125, %0.25 ve %0.50 oranlarında Spirulina platensis (SP) ve Spirulina platensis (SPE)’den elde edilen protein ekstraktı içeren buğday ekmekleri hazırlanmış ve ekmeklerin tekstürel, hacim, renk ve duyusal özellikleri araştırılmıştır. Ayrıca, ekmeklerin in vitro mide-bağırsak sindirim sırasında toplam fenolik madde içeriği (TFM), antioksidan aktivite (AOA) ve protein sindirilebilirliğindeki (PS) değişim belirlenmiştir. En yüksek sıkılık değerine sahip örnek kontrol örneğiydi (919.4 g, p≤0.05). SP ve SPE ilaveli ekmekler kontrol örneğinden daha yüksek hacim değerlerine sahipti (p≤0.05). SPE-0.25 örneği en düşük L* (52.2±1.0) ve b* (18.9±0.2) değerlerine sahipti (p≤0.05). Ekmeklerin AOA'leri (SP-0.125, SP-0.5 ve SPE-0.25) in vitro mide sindiriminden sonra artmıştır (p≤0.05). SPE-0.50 duyusal özellikler açısından en çok tercih edilen ekmek olmuştur. Ayrıca, SPE-0.125 ilaveli ekmek, en yüksek TFM içermiştir ve in vitro bağırsak sindirimi sonrası, tüm oranlarda SPE içeren ekmekler kontrol ve SP ilaveli ekmeklerden daha yüksek AOA’ye sahip olmuştur (p>0.05).

Keywords

• Spirulina platensis
• antioksidan aktivite
• toplam fenolik madde
• in vitro sindirim
• ekmek
• zenginleştirme
• buğday unu.

INVESTIGATION OF CHANGES IN ANTIOXIDANT ACTIVITY AND PROTEIN DIGESTIBILITY OF WHEAT BREADS INCLUDING SPIRULINA PLATENSIS AND PROTEIN EXTRACTS FROM SPIRULINA PLATENSIS DURING IN VITRO DIGESTION

Abstract

In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p>0.05).

Keywords

• Spirulina platensis
• antioxidant activity
• total phenolic content
• in vitro digestion
• bread
• enrichment
• rheological property
• wheat flour.

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