Volume 3, Issue 4 (Nov 2018)                   JNFS 2018, 3(4): 218-225 | Back to browse issues page

XML Print

Department of Food Science, Bam Branch, Islamic Azad University, Bam, Iran.
Abstract:   (115 Views)
Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.
Full-Text [PDF 511 kb]   (53 Downloads) |   |   Full-Text (HTML)  (23 Views)  
Type of article: orginal article | Subject: public specific
Received: 2018/05/7 | Accepted: 2018/07/27 | Published: 2018/11/1

1. Batista AP, et al. 2012. Novel foods with microalgal ingredients–Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels. Journal of food engineering. 110 (2): 182-189.
2. Chronakis IS 2001. Gelation of edible blue-green algae protein isolate (Spirulina platensis strain pacifica): thermal transitions, rheological properties, and molecular forces involved. Journal of agricultural and food chemistry. 49 (2): 888-898.
3. Martin M & Hoseney R 1991. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes. Cereal chemistry (USA).
4. Nasehi BA, M.D. Hadian, Z. 2009. Methods of measuring bread staling. . Journal of food science and technology. 6 (1): 53 - 63.
5. Nikouzad HT, A. Azizi, M 2011. Effect of adding oat bran on rheological properties of bread and quality of Sangak bread. Iranian journal of food science and technology. 8 (1): 1-10.
6. Payan R 2004. Introduction to the technology of cereal products., p. 272 Nourpardazan Publishing Tehran.
7. Rajabzadeh N 2013. Bread technology. Tehran Publishing.: Tehran
8. Salehifar MS, S. Khosravi Darani, K. Ferdowsi, R. 2012. An investigation on the possibility of using spirulina platinum micro-algal powder in the production of Iidustrial clove. Journal of nutrition sciences and food technology of Iran. 7 (4): 63-72.
9. Selvam R 2002. Calcium oxalate stone disease: role of lipid peroxidation and antioxidants. Urological research. 30 (1): 35-47.
10. Shahdadi F, Mirzaei H & Garmakhany AD 2015. Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. Journal of food science and technology. 52 (3): 1814-1819.
11. Sousa I, Gouveia L, Batista AP, Raymundo A & Bandarra NM 2008. Microalgae in novel food products. In Papadoupoulos, K. - Food Chemistry Research Developments. Nova Science Publishers.
12. Vyssoulis. G.P. KEA, Papavassiliou, M.V., Megrinos, D.A., and Giannakopoulou, A. 2001. Side effects of antihvpertensive treatment with ACE inhibitors. Ametican joutnal of hypertension. 14 (4): 114-125.