Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

Tańska, Małgorzata; Konopka, Iwona; Ruszkowska, M.

doi:10.1007/s11130-017-0628-z

Cited by 40 publications

(31 citation statements)

References 19 publications

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“…[67][68][69]), extruded products (e.g. [70,71]), ice cream [72], yoghurt and acidophilus milk (e.g. [73][74], baby food formulas [75], and bread [76].…”

Section: Functional Food Additives Nutraceuticals and Dietary Supplmentioning

confidence: 99%

“…However, all these food products were thermally processed leading to destruction of C-PC and resulting in green-yellowish color of product due to partially retained carotenoids and chlorophyll. This fact was ignored in almost all studies, except in the study monitoring C-PC degradation at 615 nm [71].…”

Section: Functional Food Additives Nutraceuticals and Dietary Supplmentioning

confidence: 99%

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Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić¹,

Minić²,

Nikolić³

et al. 2018

Microalgal Biotechnology

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Spirulina has a documented history of use as a food for more than 1000 years, and has been in production as a dietary supplement for 40 years. Among many of Spirulina bioactive components, blue protein C-phycocyanin and its linear tetrapyrrole chromophore phycocyanobilin occupy a special place due to broad possibilities for application in various areas of food technology. The subject of this chapter is up-to-date food applications of these Spirulina components, with a focus on their use as food colorants, additives, nutriceuticals, and dietary supplements. Their other actual and future food application possibilities will also be briefly presented and discussed.

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“…[67][68][69]), extruded products (e.g. [70,71]), ice cream [72], yoghurt and acidophilus milk (e.g. [73][74], baby food formulas [75], and bread [76].…”

Section: Functional Food Additives Nutraceuticals and Dietary Supplmentioning

confidence: 99%

Section: Functional Food Additives Nutraceuticals and Dietary Supplmentioning

confidence: 99%

Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić¹,

Minić²,

Nikolić³

et al. 2018

Microalgal Biotechnology

View full text Add to dashboard Cite

show abstract

“…erefore, products containing spirulina as a main ingredient (not just a supplement) could be framed as a trendy snack with a special taste, an edible innovation, or a culinary highlight. Various publications deal with the incorporation of spirulina in food applications, for example, bread [5,25], cereals and biscuits [26][27][28], pasta [29,30], or probiotic milk drinks [31]. However, such food products are seldom commercially marketed, partly because spirulina was shown to have a negative effect on sensory characteristics [5,31].…”

Section: Introductionmentioning

confidence: 99%

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Grahl

Strack

Weinrich

et al. 2018

Journal of Food Quality

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The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER, n=348; FR, n=337; NL, n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected.

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“…In the case of S. platensis, which only has chlorophyll a with a greater heat stability, its dark-green color was maintained after the addition of hot water. It should be pointed out that chlorophyll is considered a bioactive compound, decreasing the risk of several diseases (Lanfer-Marquez et al, 2005;Tańska et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

Los

Simões

Leone

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.

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Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

Cited by 40 publications

References 19 publications

Spirulina Phycobiliproteins as Food Components and Complements

Spirulina Phycobiliproteins as Food Components and Complements

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

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