Abstract
The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour. The addition of S2 leads to a decrease in the content of reducing sugars by up to 2.56% in P1, by 2.50% in P2 and by 2.19% in P3 compared to the control. In sticks with the addition of S2, the fat content of cyanobacterial origin increases by almost 3.2% in sample P1, by 4.4% in P2 and by 6.0% in P3 compared to the control samples. The research results show that the use of the preparation based on Spirulina platensis contributes to increasing the nutritional value of flour products through the increased intake of amino acids, fatty acids of cyanobacterial origin, minerals, vitamins and bioactive substances, which are missing in conventional products, consumed daily. The S2 preparation based on microalgae, rich in pigments - chlorophylls, carotenes and phycocyanins with beneficial properties for health, could be used as a natural food dyes.
Highlights
IntroductionThe market’s tendency, nowadays, is to meet the requirements of the modern consumer for functional foods and nutraceuticals, important for the proper functioning of the body
The cyanobacteria were inoculated in nutritious environments with a selected composition, which stimulates the production of pigments, free amino acids and oligopeptides [32]
After testing the nutritional and functional character of the finished products, it was found out that the incorporation of the 3 % S2 preparation in the sticks leads to a growth in the total content of polyphenols, namely with 41.67 % in P2 samples of oat flour sticks and with 56.17 % in P3 samples of whole wheat flour
Summary
The market’s tendency, nowadays, is to meet the requirements of the modern consumer for functional foods and nutraceuticals, important for the proper functioning of the body. Science emphasizes the relationship between human health and nutrition, encouraging the creation of foods with certain properties and structures, made from high quality raw materials, rich in antioxidants, vitamins, minerals, proteins, fibers, etc., naturally sourced and ecologically friendly [1]. Besides the traditional sources like fruits, vegetables, berries and plants, highly nutritive sources of food are the algae.
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