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Impact of ethanol treatment on the technological characteristics, nutritional composition, and bioactivity of gluten-free breads produced with different microalgae
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Resumo(s)
Consumption of gluten-free products has increased considerably in recent years. However, the substitution of gluten has been a challenge (Wang et al., 2017). On the other hand, microalgae can be considered one of the most promising functional food sources, as they have the potential to be a sustainable solution, but there are still improvements to become a regular source of food (Torres-Tiji et al., 2020). In the present research, microalgal biomasses were subjected to ethanol extraction to obtain less pronounced colours and flavours, with the purpose to increase consumer acceptance. The incorporation of microalgae in food can lead to changes in the rheology, texture, sensory properties, and nutritional composition (Nunes et al., 2020a; Nunes et al., 2020b). The objective of this study was to compare the impact of adding raw and ethanol treated Tetraselmis chuii, Chlorella vulgaris and Nannochloropsis gaditana in dough structure and technological aptitude, nutritional composition, and bioactivity of gluten-free bread.
The technological performance of the doughs was studied according to the rheological properties (torque, water absorption, development time, stability, softening, creep and recovery, frequency sweep, and viscosity). Firmness, cohesiveness, colour, and volume was also evaluated. The nutritional and chemical composition was evaluated based on the AOAC methods (proteins, lipids, carbohydrates, ashes, moisture, and minerals), and the bioactivity by determination of the total phenolic compounds, antioxidant activity and pigments (chlorophyll-a, chlorophyll-b, and carotenoids). For the sensory analysis, only the control and breads with incorporation of Chlorella vulgaris were tested.
The obtained results evidence that the treatment with ethanol is an interesting option to incorporate microalgae in food. Improvements in terms of bread texture, volume and sensory acceptance accompanied by an enriched nutritional composition were observed. This finding indicates that ethanol treatment might be a viable strategy for producing gluten-free bread of high nutritional value with greater consumer acceptance
Descrição
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Palavras-chave
gluten-free bread microalgae ethanol treatment bioactivity nutrition
Contexto Educativo
Citação
Sousa, I.G. - Impact of ethanol treatment on the technological characteristics, nutritional composition, and bioactivity of gluten-free breads produced with different microalgae. Lisboa: ISA, 2021, 86 p.