Mohammad Nejatian , Amir Pouya Ghandehari Yazdi , Hamed Saberian , Nooshin Bazsefidpar , Amin Karimi , Arash Soltani , Elham Assadpour , Omer Said Toker , Seid Mahdi Jafari
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In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. 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引用次数: 0
摘要
螺旋藻(SP)是节藻(Arthrospira)的商业名称,尤其是 A. maxima 和 A. platensis。这种微藻具有独特的宏/微量营养素组成,因此营养价值极高。它含有大量蛋白质和大部分必需氨基酸。它也被认为是欧米伽-3 脂肪酸的良好来源。SP 的其他营养特性还包括矿物质和抗氧化酚类物质。近年来,人们对在食品配方中添加 SP 以生产功能性食品产生了浓厚的兴趣。本文回顾了将 SP 作为创新配料用于烘焙和面食产品配方的报告。研究结果表明,如果在食品配方中添加最佳 SP 水平,产品的技术功能特性不会受到负面影响。将 SP 添加到不同的谷物类产品中,最重要的问题似乎是其对产品感官特性(如气味、口感和总体接受度)的显著影响。有几项研究探讨了克服这一重大挑战的方法:如使用乙醇处理过的 SP、封装和应用风味改进剂。使用乙醇去除 SP 色素和在产品配方中使用经乙醇处理的 SP 粉末可以改善产品的感官特性。此外,通过掩盖 SP 的气味对其进行封装可普遍提高消费者的满意度。要证明这些技术的有效性,还需要进行更多的研究。
Application of Spirulina as an innovative ingredient in pasta and bakery products
Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima and A. platensis. This microalga has a unique composition of macro/micronutrients and is therefore characterized by an exceptional nutritional value. It contains a high amount of protein with most of the essential amino acids. It is also considered a good source of omega-3 fatty acids. Other nutritional properties of SP include minerals and antioxidant phenolics. In recent years, there has been a great interest in SP incorporation into food formulations to produce functional foods. In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. More studies are still needed to prove the effectiveness of these techniques.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.