Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

Małgorzata Tańska,Millena Ruszkowska,Iwona Konopka

doi:10.1007/s11130-017-0628-z

Abstract

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorption properties) were determined. It has been found that spirulina-enriched extrudates had slightly lower sensory scores, but the addition of spirulina improved their nutritional value. The contents of protein, ash, fiber and β-carotene increased in extrudates with 8% of spirulina by 34, 36, 140 and 1,260%, respectively. The increasing addition of spirulina caused a decrease in extrudates lightness, an increase in their greenness and yellowness accompanied by a decrease of expansion indices and an increase of softness. Only small differences were found in water sorption properties, suggesting a similar behavior of spirulina-enriched extrudates during storage.

Highlights

Spirulina biomass is popular as a dietary and feed supplement in the aquaculture, aquarium and poultry industries [1]
Since spirulina contained 60.7% of protein, the extrudate protein gradually increased from 11% in the control sample to 15.7% in the extrudate with 8% of spirulina (Table 1)
Enriched extrudates were abundant in carotenoids and chlorophylls, but these amounts were only 52 and 37% in relation to found in mixture before extrusion

Summary

Introduction

Spirulina biomass is popular as a dietary and feed supplement in the aquaculture, aquarium and poultry industries [1]. 20% of protein constitutes phycocyanin, which is an intensively blue biliprotein [3] This colorant is highly stable in the pH range of 5–8 and is known as a natural food colorant [4]. Based on its unique composition, spirulina has been called a Bsuperfood^ [3] It may be consumed as a whole food, but it is better tolerated in the form of various drinks and tablets [1, 3]. It may have immunemodulatory, antiinflammatory, anticancer, antiviral, antiallergic, and cholesterol-lowering effects, without any significant sideeffects [5]. Its pro-health properties are highly related to phycocyanin activity [5]

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Conclusion