کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891583 | 1628509 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this work was to develop snacks enriched with Spirulina and thus improve their nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina sp. LEB 18 and C (0% Spirulina). These snacks were evaluated with respect to the nutritional content (protein, lipids, ash, carbohydrates, carotenoids and in vitro protein digestibility), physical properties (expansion index, bulk density, hardness, water absorption index, water solubility index, microstructure and color parameters) and sensorial characteristics (flavor, color, taste, texture, overall acceptance and purchase intention), as well as microbiological analyses. The addition of Spirulina provided nutritional increase of 22.6% in proteins, 28.1% in lipids and 46.4% in minerals, without significantly affecting (pâ¯>â¯.05) the physical parameters such as expansion index and hardness. The pigments of such microalga significantly influenced (pâ¯<â¯.05) the color parameters evaluated. Microstructure evaluation of the formulation added with Spirulina showed structures with thin cell walls (18.50â¯Â±â¯1.50â¯Î¼m). Furthermore, this formulation resulted in a sensory acceptance index of 82%. It was concluded that Spirulina can be used in the concentration of 2.6% resulting in snacks with high nutritional content and sensory acceptance. Thus, this product can be used as ready-to-eat food by consumers which look for a healthier diet.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 270-276
Journal: LWT - Volume 90, April 2018, Pages 270-276
نویسندگان
Bárbara Franco Lucas, Michele Greque de Morais, Thaisa Duarte Santos, Jorge Alberto Vieira Costa,