Development of Cassava Doughnuts Enriched with Spirulina platensis Biomass
Open accessAbstract
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Maillard's reaction and mask the green colour of the biomass. The formulations were evaluated in relation to their proximate, sensory and technological compositions, which, when compared to the standard formulation, without the addition of S. platensis biomass and inverted sugar, showed the feasibility of adding the biomass to bestow nutritional enrichment without significantly affecting the sensory acceptance of the product or its typical characteristics.
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Sensory tests of formulated cakes were positive.
“At the same time, the results of the sensory tests of these formulated cakes were reported to be positive.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [127]
Adding A. platensis at various concentrations can increase protein, total fat, and mineral content in foods.
“Adding A. platensis at various concentrations can increase protein, total fat, and mineral content in foods [127].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [127]
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- Authors
- Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. D., & Danesi, E. D. G.
- Affiliations
- Universidade Estadual de Maringá (BR)
- Universidade Federal do Rio Grande, Brasil
- Universidade Federal de Goiás (BR)
- Universidade Tecnológica Federal do Paraná (BR)
- Universidade de São Paulo (BR)
- ORCID
- Venue
- Brazilian Journal of Food Technology
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2013-03-05
- Volume
- 16
- Issue
- 1
- Pages
- 42-51
- ISSN
- 1516-7275 (ISSN-L)
- 1981-6723
- OpenAlex
- W2043016761
- Cited by
- 39
- References
- 31
- Citations by year
- 2026: 1 · 2024: 10 · 2023: 6 · 2022: 2 · 2021: 5 · 2020: 3 · 2019: 2 · 2018: 1 · 2017: 3 · 2016: 4 · 2014: 1 · 2013: 1
- FWCI
- 1.85
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- Brazilian journal of food technology/Brazilian Journal of Food Technology (publishedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, cc-by-nc)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- Spirulina platensis, functional foods, nutritional enrichment, wheat flour substitution, inverted sugar, Maillard reaction, cyanobacterial biomass, sensory acceptability, proximate composition
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