Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers
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Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder in an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems with dominant elastic components (G′ > G″ and Tan δ = G″/G′ is less than 0). The addition of spirulina contributed to a softer dough consistency according to a statistically significant (p < 0.5) decrease of Newtonian viscosity during the creep phase for a maximum of 43.37%, compared to the control dough. The 10 and 15% quantities of spirulina powder led to a statistically significant (p < 0.5) increase in the viscoelastic parameter Jmax, which indicated a greater dough adaptability to stress. The textural determination of the dough pointed statistically significantly (p < 0.05) to decreased dough hardness and improved dough extensibility and confirmed all rheological measurements with high correlation coefficients, indicating good physical dough properties during processing. Spirulina certainly affected the change in the color of the dough from a yellow-white to intense green, which also had a significant impact on the sensory quality of the baked crackers. Many sensory properties of the crackers were improved by the addition of and increasing amounts of spirulina (appearance, brittleness, hardness, graininess, and stickiness). The results for the dough and for the final crackers pointed to very good technological aspects for the development of a gluten-free bakery product with high nutritional value, such as increased polyphenolic content (with the majority of catechins), protein, total dietary fibers, and mineral content compared to the control sample.
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At 5, 10, and 15% Spirulina, hardness in gluten-free crackers decreased, while dough extensibility and resistance increased.
“At 5, 10, and 15% Spirulina, hardness in gluten-free crackers decreased, while dough extensibility and resistance increased [83].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [83]
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Sorted by citations
Zielińska, E., Podgórska-Kryszczuk, I., Ramotowski, D., & Pankiewicz, U. (2025) · Nutrients · doi:10.3390/nu17182931 · Cited by 6 · see citing works
Kıyak, B. D., & Özcan, T. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.108768 · Cited by 7 · see citing works
Cvetković, B., Belović, M. M., Pezo, L. L., Lazarević, J., Radivojević, G., Penić, M., Šimurina, O., & Bajić, A. (2025) · Foods · doi:10.3390/foods14203539 · Cited by 4 · see citing works
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
Ulfa, A., Hanafi, N. D., & Sinaga, H. (2026) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1583/1/012056
Yadang, G., Leva, B., Soufianou, S., Mbassi, M. G., Mouafo, H. T., & Djuikwo, V. N. D. (2026) · Next research. · doi:10.1016/j.nexres.2026.101868
Denkova-Kostova, R. S., Suresh, N., Pardos, C., Topuzova, Y., Moga, V.-M., Zlatev, Y., Ognean, M., & Kostov, G. A. (2026) · BIO Web of Conferences · doi:10.1051/bioconf/202623601006
Arnal, M., Ribes, S., Jiménez, N. B., & Talens, P. (2026) · Food & Function · doi:10.1039/d6fo01526c
Assen, K. A., Gemede, H. F., & Hassen, S. M. (2026) · Food Research International Reports · doi:10.1016/j.frinr.2026.100009
Manirambona, I., Ogakwu, A. S., Ketu, K. V., Niyukuri, J., & Ikyenge, B. A. (2026) · Journal of Cereal Science · doi:10.1016/j.jcs.2026.104572
- Authors
- Nikolić, I., Lončarević, I., Rakita, S., Čabarkapa, I., Vulić, J., Takači, A., & Petrović, J.
- Affiliations
- University of Novi Sad (RS)
- Corresponding author
- Petrović, Jovana
- ORCID
- Venue
- Processes
- Publisher
- MDPI AG
- Published
- 2025-03-19
- Volume
- 13
- Issue
- 3
- Pages
- 908
- ISSN
- 2227-9717 (ISSN-L)
- OpenAlex
- W4408614214
- Cited by
- 10
- References
- 96
- Citations by year
- 2026: 7 · 2025: 3
- FWCI
- 6.49
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Processes (publishedVersion, cc-by)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- spirulina powder, gluten-free bakery products, dough rheology, viscoelasticity, dough texture, sensory evaluation, functional food ingredients, polyphenols, dietary fiber, nutritional value
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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