Microalgae: A healthier and eco-friendly option in bakery industry
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Consumers within the EU are increasingly asking for natural and healthier food products, which are additives-free and environmentally friendly. Within this framework, microalgae have recently gained popularity in the nutraceutical and functional food-market, thanks to their high bioaccesible compounds content. The aim of this study was to assess dry biomass of Spirulina, Chlorella sp. and Tetraselmis sp. as innovative and healthier ingredients in baked goods (breadsticks, crackers, brioche and muffins) at flour substitution levels of 1.5-3.5%. Incorporation of microalgae led to increased protein and total phenolic content. Antioxidant activity was also higher in microalgae-enriched goods. A sensory analysis was carried out with 30 semi-trained panelists aiming to evaluate taste, texture and overall acceptance. According to results, Breadsticks (Grissini) and croutons with Chlorella at 3.5% showed a highest overall acceptance within the panelists, while crackers showed the highes global acceptance rates using 1.5% levels of Spirulina. Other baked goods studied were muffin and brioche, which obtained relative high scores when using Chlorella 1.5%. In spite of having a good nutritional contribution, Tetraselmis was rated with a “strong salty taste” and panelists found it unpleasant. Obtained Results show that Spirulina and Chlorella could be a sustainable ingredient to formulate baked goods with an enhanced nutrimental matrix without altering the acceptability for consumers. Even though, in order to apply other microalgae such as Tetraselmis in food matrixes, more studies must be carried out to provide solutions for that unpleasant salty taste, and that the nutrimental contribution can be utilized.
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ProFuture
Ongoing | 2019-2023
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain