Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
2017
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at con
-
centrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of
A. platensis
biomass for
the production of croissants improved the textural and organoleptic properties of the final products. Spirulina for
-
tification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb
firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of
1%. Besides these benefits, the
A. platensis
biomass enhanced the levels of biologically active substances (i.e. essential
amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples.
To our knowledge, this is the first scientific study on Spirulina-fortified croissants.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
0
References
14
Citations
NaN
KQI