Microalgae-enriched breadsticks : Analysis for vitamin C, carotenoids, and chlorophyll a
Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This st...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 1 vom: 01. Jan., Seite 26-31 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2022
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Chlorella vulgaris Spirulina platensis breadstick carotenoids chlorophyll Chlorophyll 1406-65-1 Carotenoids 36-88-4 plus... |
| Résumé: | Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This study aimed to evaluate the effect of the addition of Chlorella vulgaris and Arthrospira platensis biomass on vitamin C, total carotenoids, and chlorophyll a levels in breadsticks and its doughs. Microalgae addition in breadstick formulations is a viable alternative, because they presented a greater content of carotenoids and chlorophyll a than control breadsticks. Consequently, microalgae enriched breadsticks can provide health benefits to consumers. Here, Chlorella enriched breadsticks showed the highest studied pigments content. Despite microalgae powder containing vitamin C, breadstick dough did not present vitamin C and therefore nor the breadstick |
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| Description: | Date Completed 14.12.2021 Date Revised 14.12.2021 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/1082013221990252 |