Abstract
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: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (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.
Highlights
Wheat flour is unique among cereals with the ability to form a viscoelastic network of gluten proteins during mixing with water [1]
The ethanol-treated algae biomasses (TcT, Chlorella vulgaris-treated (CvT), and Nannochloropsis gaditana ethanol-treated (NgT)) seemed to result in more stiff doughs compared to the corresponding raw biomasses, TcR, Chlorella vulgaris (CvR), and NgR forms
The doughs made with higher (p < 0.05) for the Tetraselmis chuii-treated (TcT) and NgT compared to the corresponding untreated microalgae TcR and NgR
Summary
Wheat flour is unique among cereals with the ability to form a viscoelastic network of gluten proteins during mixing with water [1]. The gluten network enables the dough to retain gas during fermentation [2]. People suffering from celiac disease are sensitive to gluten or similar proteins [4]. Celiac disease is an autoimmune disorder characterized by the malabsorption of common cereal ingredients, such as gluten [5]. The only management strategy is to eliminate gluten from the diet. The number of consumers who have gluten-related disorders (wheat allergy, non-celiac gluten sensitivity) is increasing. There are many consumers who are not diagnosed with these diseases but are eliminating gluten from the diet due to various reasons
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