Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread

Abstract

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.

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

“…Current commercial food applications of T. chuii in the EU through novel food approval have been limited to sauces, condiments and salts albeit at a very limited maximum permissible addition level of 250 mg/serving/d (AECOSAN, 2017). Several other genera of dried green and blue-green (cyanobacteria) microalgae, and even an unidentified species of Tetraselmis (Lafarga, 2019), have been evaluated as experimental ingredients in wheat bread making with a proliferation of interest in the last five years (Ak et al, 2016;Finney, Pomeranz, & Bruinsma, 1984;García-Segovia, Pagán-Moreno, Lara, & Martínez-Monzó, 2017;Graça, Fradinho, Sousa, & Raymundo, 2018;Lafarga, 2019;Sanjari, Sarhadi, & Shahdadi, 2018;Tertychnaya, Manzhesov, Andrianov, & Yakovleva, 2019). Wheat flour replacement with microalgae up to 10% w/w have been investigated (Ak et al, 2016;Finney et al, 1984) although most studies tended to add less (1-5%) and often as a direct addition rather than a substitution of wheat flour.…”

Investigation of Changes in Antioxidant Activity and Protein Digestibility of Wheat Breads Including Spirulina Platensis and Protein Extracts From Spirulina Platensis During in Vitro Digestion

“…The bread sample with SPE-0.50 had higher scores in terms of crust color (3.9±0.1), crumb color (3.4±0.1), crumb pore size (3.8±0.2), crumb pore homogenity (3.6±0.0), bread shape (4.2±0.2), bread volume (4.4±0.0), acceptibility (3.6±0.1) and preferability (3.9±0.1) (p≤0.05, Table 5). In our study, Spirulina platensis and protein extracts from Spirulina platensis did not cause any negative effect on sensory properties of the breads since SP and SPE were used at low concentration compared to the literature (De Marco et al, 2014;Saharan and Jood, 2017;Sanjari et al, 2018). On the other hand, Sanjari et al (2018) reported that samples with Spirulina powder received the lowest sensory properties.…”

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

“…The use of microalgae and cyanobacteria to improve the nutritional status of bread has been explored in different studies; with Spirulina platensis [ 2 , 3 , 7 ], Chlorella vulgaris [ 8 ], Tetraselmis chui [ 9 , 10 ] and Nannochloropsis gaditana [ 11 , 12 ]. Common for most studies, on the enrichment of bread with microalgae or cyanobacteria, is the small addition or wheat flour replacement level (1–5%), which are not sufficient for a big improvement in protein content or quality.…”

“…Microalgae acquire their dark green colour from pigments (chlorophyll). Some studies [ 7 , 13 , 18 ] have eliminated these pigments by extraction with ethanol. In a baguette, prepared with 1% ethanol-treated Spirulina platensis , sensory properties (colour, taste, and smell) were improved compared to the baguette with untreated algae [ 7 ].…”

“…Some studies [ 7 , 13 , 18 ] have eliminated these pigments by extraction with ethanol. In a baguette, prepared with 1% ethanol-treated Spirulina platensis , sensory properties (colour, taste, and smell) were improved compared to the baguette with untreated algae [ 7 ]. Another study [ 18 ] claimed that incorporation of ethanol-treated Spirulina platensis and Oscillatoria amphibia (addition level 6.9%) improved dough rheology and baking performance compared to bread without microalgae.…”