We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58-0.61), pH (2.60-3.42), and total titratable acidity (14.59-22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66-16.79%) than in commercial formulations, but the energy value (332.91-358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136-232%) and total ash (96-235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.
Kefir is a probiotic fermented beverage resulted of the inoculation of kefir grains on different substrates. The raw cane sugar (also known as brown sugar) solution is one of the most common and most studied substrates. However, there is little evidence of the interference of the origin of the sugar in the grain fermentation intensity. Therefore, this work aims to evaluate the kinetics of the fermentation of kefir grains in brown sugar solution from five different commercial brands. The fermentative substrate was prepared with 10% brown sugar dissolved in deionized water, and 10% kefir grains were added. The fermentation process took place for 48 hours at room temperature. The analyzes performed were pH, tritable acidity, lactic acid bacteria and yeast count, all of them at time 0 and 48 (hours) of fermentation. Kefir grain biomass was weighed at times 0, 24 and 48 (hours). Native brand showed a more pronounced fermentation process, with greater growth in biomass, from 50.01 g to 122.03g, while Bella brand resulted in a substrate with small changes of pH and acidity and a good microbial growth.
A indústria global de alimentos vem explorando amplamente a utilização da microalga Spirulina como fonte promissora para o desenvolvimento de novos alimentos. Seu alto conteúdo de nutrientes, sobretudo proteína e atividade antioxidante, pode contribuir para agregar valor e funções específicas para os alimentos adicionados desta microalga. Neste sentindo, o objetivo deste trabalho foi desenvolver e caracterizar um molho funcional formulado com biomassa de Spirulina platensis, agregando valor nutricional ao produto. Foram elaborados dois molhos: controle (sem Spirulina) e molho contendo 4% de Spirulina. Os produtos foram elaborados segundo as boas práticas de fabricação. Os teores de umidade, pH e atividade de água foram semelhantes em ambos os molhos, estando de acordo com as exigências da legislação brasileira para especiarias, temperos e molhos. O molho com adição de Spirulina apresentou um aumento significativo no conteúdo proteico, cerca de 60 % maior que o controle, indicando uma melhoria na qualidade nutricional do produto desenvolvido. Produtos desenvolvidos com Spirulina representam uma tendência sustentável no mercado de alimentos, por proporcionarem uma série de benefícios em razão de ser uma potencial fonte de nutrientes.
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