Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients / Montevecchi, G.; Santunione, G.; Masino, F.; Riggio, A.; Salani, L.; Panciroli, P.; Köker, Ö.; Faro, Lo; Licciardello, F.; Sgarbi, E.; Fava, P.; Antonelli, A.. - (2023).

Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients

Montevecchi G.
;Santunione G.;Masino F.;Panciroli P.;Lo Faro;Licciardello F.;Sgarbi E.;Fava P.;Antonelli A.
2023
2023
Inglese
Presemtazione orale a convegno The search for new low-cost, good quality and low environmental impact protein sources represents a frontier to be explored urgently. In fact, the production chain of proteins of animal origin presents critical issues and environmental impacts due to the intensive exploitation of primary natural resources. In addition, the demand for products of plant origin is constantly increasing, due to a growing number of consumers who are approaching flexitarian, vegetarian or vegan diets. Within these environmental challenges of the agri-food sector and changes in food habits, Spirulina (Arthrospira platensis) is an attractive alternative, representing a crop with minimal environmental impact, while providing an excellent protein source, high quality lipids and a varied amount of micro- and macro-elements. Spirulina can enrich staple food, such as bread, due to its peculiar nutritional profile. In this study, two different composite mixtures were obtained by adding different percentages (1% and 2%) of Spirulina powder to "Italian type 1" semi-wholemeal flour (W = 300) after which chemical, physical, rheological, and sensory analyzes were carried out versus samples of control bread (Montevecchi et al., 2022). Spirulina caused drastic rheological changes when added in concentrations higher than 2%. However, the protein concentration significantly increased in the samples enriched with Spirulina 1% (3.17%) and Spirulina 2% (5.12%), while reducing the amount of gluten. The total amount of essential amino acids in the 1% and 2% Spirulina spiked samples were significantly higher than in the control, even after the cooking process, thus improving the specific deficiencies of the wheat flour.
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Montevecchi, G.; Santunione, G.; Masino, F.; Riggio, A.; Salani, L.; Panciroli, P.; Köker, Ö.; Faro, Lo; Licciardello, F.; Sgarbi, E.; Fava, P.; Anton...espandi
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients / Montevecchi, G.; Santunione, G.; Masino, F.; Riggio, A.; Salani, L.; Panciroli, P.; Köker, Ö.; Faro, Lo; Licciardello, F.; Sgarbi, E.; Fava, P.; Antonelli, A.. - (2023).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1329606
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