Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

Massoud, Ramona; Nakhsaz, F.; Varga, László

doi:10.17221/289/2015-cjfs

Cited by 25 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, no significant differences (p > 0.05) were found between Ap 2 and control “crostini”, regarding taste, smell or texture attributes, while colour was significantly (p < 0.05) less appreciated (average scores 2.6 and 4.0, respectively). Many authors reported the results of sensory analyses of microalgae-based food products such as bread 38,39,79,80 , pancakes 81 , croissants 82 , cookies 20,54,64,65 and pasta 83,84 finding that these products reported different appreciation in terms of sensorial acceptance. Bolanho et al .…”

Section: Resultsmentioning

confidence: 99%

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Niccolai

Venturi

Galli

et al. 2019

Sci Rep

View full text Add to dashboard Cite

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.

show abstract

Section: Resultsmentioning

confidence: 99%

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Niccolai

Venturi

Galli

et al. 2019

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Sensory evaluation was conducted using a 15 untrained member and a 5-point hedonic rating scale, with 0 = inconsumable, 1 = unacceptable, 2 = acceptable, 3 = satisfactory, and 4 = excellent (Pertuzatti et al, 2015;Smith and Jianmei, 2015;Massoud et al, 2016). The panelists evaluated their preference on five sensory attributes (color, aroma, texture, flavor and overall acceptability) of the product.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

El-Kherbawy¹,

Dewidar²

2019

SCUJ

View full text Add to dashboard Cite

The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & Staphylococcus aureus) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C 2 = (0.44 Nm) and higher quality of starch as C 3 = (1.90 Nm). Also, showed the most stable gel in the hot phase (C 4 = 1.72 Nm) and ordering of starch molecules (C 5) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.

show abstract

“…In several studies A. platensis has been employed in food formulations in order to obtain or enhance functional and technological properties of cheese [8], yogurt [9,10], soft drink beverages [11], bread, cookies and pasta [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

View full text Add to dashboard Cite

Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% w/v) of A. platensis on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the A. platensis boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for Lb. casei, which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for S. thermophilus and Lb. casei. LAB growth was promoted by A. platensis, confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and A. platensis concentration. Also, rheological and color modifications were found to be dependent on these factors.Foods 2020, 9, 350 2 of 15 to a continuous research of new natural ingredients to be used in food formulations. [15]. Some studies reported that A. platensis stimulated lactic acid bacteria (LAB) growth in vitro condition [15][16][17] moreover, in milk products such as yogurt and ayran, Spirulina contributed to preservation of LAB viability during storage [18][19][20].This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].Moreover, as it is well known that LAB strains have a high nutritional requirement and that their fermentation time could be influenced by numerous factors, (especially in fermented milk-related products) [21][22][23][24][25], in some cases energy boost is required in order to promote growth, fermentation capability and viability of the strains [26]. As it has been already observed, A. platensis biomass could increase the rate and the survival of several strains in fermented dairy products [27,28].In this context, A. platensis, could play a multiple role in fermented foods: as a functional ingredient but also as a booster to enhance the technologic...

show abstract

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

Cited by 25 publications

References 25 publications

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Contact Info

Product

Resources

About