THE EFFECT OF CHLORELLA VULGARIS ADDITION ON BREAD QUALITY CRITERIA

Abstract

The utilisation of microalgae as a food source in the development of new and functional products, such as gluten-free bread with low nutritional value, is a subject of considerable interest. This is due to the nutritional components of microalgae, which include protein, fatty acids, minerals, vitamins, phenolics and antioxidants. The present study investigates the physicochemical, functional and sensory properties of corn bread (CME) produced by adding Chlorella vulgaris to corn flour at 1, 3, 6 and 10% ratios. The findings revealed that Chlorella addition led to an enhancement in protein, ash, fat, water holding capacity, and antioxidant values, accompanied by a reduction in moisture, volume, and sensory parameters. In the sensory evaluation, the control bread received the highest scores, while the specific colour, odour and taste of Chlorella decreased consumer acceptability. CME-10, the most nutritionally rich sample, was statistically significantly higher than the control sample in terms of total phenolics (extractable, hydrolyzable) and antioxidant capacity (ABTS, CUPRAC and DPPH) with high mineral and protein content.

Keywords

• microalgae
• corn bread
• quality criteria

CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ

Abstract

Mikroalgler, protein, yağ asitleri, mineral, vitamin, fenolik ve antioksidan gibi besinsel bileşenleri sayesinde düşük besin değerine sahip glütensiz ekmek gibi yeni ve fonksiyonel ürünlerin geliştirilmesinde bir besin kaynağı olarak kullanılabilmektedir. Bu çalışmada, mısır ununa %1, 3, 6 ve 10 oranlarında Chlorella vulgaris ilave edilerek üretilen mısır ekmeklerinin (CME) fizikokimyasal, fonksiyonel ve duyusal özellikleri incelenmiştir. Chlorella ilavesi, protein, kül, yağ, su tutma kapasitesi ve antioksidan değerlerinde artışa, nem, hacim ve duyusal parametrelerde ise azalmaya neden olmuştur. Duyusal değerlendirmede kontrol ekmeği en yüksek puanları alırken, Chlorella’nın kendine has rengi, kokusu ve tadı tüketici kabul edilebilirliğini düşürmüştür. Besinsel olarak en zengin örnek olan CME-10, yüksek mineral ve protein içeriği ile toplam fenolik madde (ekstrakte edilebilir, hidrolize edilebilir) ve antioksidan kapasite (ABTS, CUPRAC ve DPPH) açısından kontrol örneğinden istatistiksel olarak önemli düzeyde yüksek belirlenmiştir.

Keywords

• mikroalg
• mısır ekmeği
• kalite kriterleri

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