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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.