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Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
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Orientador(es)
Resumo(s)
Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition,
richness in bioactive compounds, and because they are considered a sustainable protein source for the future.
The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma,
Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance
functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/
w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during
eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented
significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis
cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All
microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant
capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae
cookies and the control was found
Descrição
Palavras-chave
microalgae novel foods digestibility antioxidants phenolics
Contexto Educativo
Citação
Algal Research 26 (2017) 161–171
Editora
Elsevier