期刊
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
卷 26, 期 -, 页码 161-171出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.algal.2017.07.017
关键词
Microalgae; Novel foods; Digestibility; Antioxidants; Phenolics
资金
- Fundacao para a Ciencia e a Tecnologia (Portugal) [UID/AGR/04129/2013]
- Universidade de Lisboa
- COST Action ES1408 EUALGAE (European Network for Algal Bioproducts)
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.
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