Abstract
SummaryEnrichment of foods by algae or their derived nutrients is of a great interest to enhance nutritional properties leading to health promotion and disease prevention by a sustainable way. In this context, five Chlorella vulgaris and one micro‐macroalgae blend (Algaessence®) with different biochemical compositions were used (6%) in the formulation of couscous in an attempt to modulate glycemic response and enhance functional aspect. Phytochemicals, such as carotenoids and phenolics were retained to a higher extent in algae‐couscous being the highest (5.58 mg GAE/g and 1.05 mg/g, respectively) in the couscous formulated with autotrophic Chlorella (designated as Organic). Starch fractions and in vitro starch digestion of the products were determined. The highest starch content was found in control couscous (73.83%) which resulted in higher digestible starch (70.55%). The kinetic constant, designative of the hydrolysis rate in the early stage, was the lowest in algae‐couscous (0.022). The lowest hydrolysis index of 70.27% and 71.71% were observed in Organic and White couscous (heterotrophic), respectively; leading to lower glycemic index of 78.21% (Organic) and 79.00% (White). The obtained results evidence the potential use of algae in the formulation of value‐added food products designated for controlled diets.
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