9 research outputs found
Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina)
incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product
largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and
three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower
volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a
technological appropriate volume after fermentation. At the end of fermentation, no significant
differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed
higher protein content compared to the control. Considering the European Commission Regulation on
nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source
of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant
capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility
between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability
decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass
addition and the sourdough technology led to the development of a novel microalgae-based bakery
product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio