Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

Lucas, Bárbara Franco; Morais, Michele Greque de; Santos, Thaisa Duarte; Costa, Jorge Alberto Vieira

doi:10.1016/j.lwt.2017.12.032

Cited by 206 publications

(152 citation statements)

References 28 publications

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“…The WAI varied from 4.46 to 5.58 g g -1 of absorbed water per one gram of sample depending on the composition of the tested snacks. The values obtained were lower than those recorded by Lucas et al (2018) for extruded snacks enriched with spirulina. The effect of screw speed on the WAI was negligible (Pęksa et al, 2016;Suksomboon et al, 2011), however, both the effect of the level of the additive and the interactions between the tested variables were significant.…”

Section: Resultscontrasting

confidence: 74%

“…The fibrous fractions derived from the additive can also lead to the destruction of cellular structures, which consequently prevents the formation of air bubbles inside the structure of the extrudates. This phenomenon may be attributed to the interactions between the decreasing amount of starch in the mixture and the increasing amount of fibre, protein or fat from plant additives (Day and Swanson, 2013;De Pilli et al, 2012;Lucas et al, 2018;Mir et al, 2019;Wójtowicz et al, 2017Wójtowicz et al, , 2018. Figure 2 shows the surface response of the effect of the additive level and extrusion screw speed on the water absorption index of the tested snacks.…”

Section: Resultsmentioning

confidence: 99%

“…A higher WSI was observed for snacks processed with corn grits as well as with 15 and 20% of the additive at the highest screw speed. Such a high water solubility may be the result of the destruction of compounds exposed to treatment under high shearing forces and starch decomposition (Lucas et al, 2018;Wójtowicz et al, 2017). The effect of interactions between the level of the additive and the screw speed was insignificant ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

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Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Oniszczuk¹,

Wójtowicz²,

Combrzyński³

et al. 2019

Int. Agrophys.

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A b s t r a c t. The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto-eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.K e y w o r d s: snacks, extrusion-cooking, Moldavian dragonhead seeds, physical properties

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Section: Resultscontrasting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Oniszczuk¹,

Wójtowicz²,

Combrzyński³

et al. 2019

Int. Agrophys.

View full text Add to dashboard Cite

show abstract

“…The snack bars were analyzed microbiologically following the methods described by Bacteriological Analytical Manual (BAM) (Food andDrug Administration, 2002b, 2007). The analyses performed were coliforms at 45 °C and Salmonella (Lucas et al, 2018).…”

Section: Microbiological Evaluationmentioning

confidence: 99%

“…Furthermore, several works that evaluated the sensory acceptance of foods enriched with Spirulina are found in the literature (Batista et al, 2017;Lucas et al, 2018;Santos et al, 2016), however, there are no studies which evaluated the sensory acceptance among children. Therefore, the aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren.…”

Section: Introductionmentioning

confidence: 99%

Snack bars enriched with Spirulina for schoolchildren nutrition

et al. 2020

Self Cite

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The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p > 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.

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Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods

2022

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

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Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

Cited by 206 publications

References 28 publications

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Snack bars enriched with Spirulina for schoolchildren nutrition

Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods

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