Qazi Muhammad Waqas, de Sousa Inês Gonçalves, Nunes Maria Cristiana, Raymundo Anabela
Department of Food and Health Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, Osloveien 1, 1431 Ås, Norway.
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Foods. 2022 Jan 29;11(3):397. doi: 10.3390/foods11030397.
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: (Tc), (Cv), and (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23-65%) of high volume (12-27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.
微藻是营养物质的巨大来源，可用于强化本身营养价值较低的普通食品，如无麸质（GF）面包。添加藻类物种（Tc）、（Cv）和（Ng）的生物质导致蛋白质、脂质、矿物质（钙、镁、钾、磷、硫、铁、铜、锌、锰）和抗氧化活性显著增加。然而，观察到面团流变学以及相应的感官特性有所妥协。为了解决这个问题，对生物质进行乙醇处理以去除色素和气味化合物是必要的，这使得面包在感官试验中获得了与对照相似的评分。乙醇处理还通过蠕变/恢复试验显示出面团强度增加。由于面团结构更强，面团中捕获了更多气泡，从而得到了比天然藻类生物质面包更软（23 - 65%）、体积更大（12 - 27%）的面包。用Ng和Cv烘焙的面包比用Tc烘焙的面包蛋白质富集程度更高，而用Tc富集导致矿物质含量升高，尤其是钙，其含量比其他藻类物种高六倍。总体而言，Ng与乙醇处理相结合，产生了一种具有改善的工艺和感官特性的高营养面包，表明该物种可能是功能性GF面包开发的候选物种。
