Pão Sem Glúten Enriquecido Com a Microalga Spirulina platensis
Open accessAbstract
Com a finalidade de oferecer pão sem glúten para consumidores com síndrome celíaca, em razão da intolerância ao glúten, elaboraram-se produtos com farinha de arroz em substituição à farinha de trigo. Para aumentar o conteúdo proteico dos pães adicionou-se a microalga Spirulina platensis seca, na faixa de 2 a 5% (base farinha). Os pães foram avaliados pelo volume específico, dureza do miolo uma e 24h após o forneamento e a cor do miolo. Verificou-se que o volume específico e a dureza dos pães não sofreram alteração com a adição de até 4% da alga, porem mostraram redução de 22% nos valores de volume e aumento de 113% na dureza quando se adicionou-se 5% (em base de farinha). Quando comparados ao pão não enriquecido, a adição de Spiriulina platensis provocou uma melhoria da qualidade nutricional dos pães, confirmada pelo aumento significativo de 39,04% do conteúdo protéico, alem de vários aminoácidos essenciais (treonina, metionina, isoleucina e leucina). Com relação a cor, os pães com Spirulina apresentaram redução de luminosidade com o aumento de adição de microalga, sendo também observada tendência de aumento de tonalidade verde. Na avaliação sensorial, não se verificou diferença significativa quanto a preferência entre os pães adicionados com 3% e 5% de Spirulina na formulação. With the objective of offering a product for people with celiac disease, due to their gluten intolerance, gluten-free bread made with rice flour was elaborated, in substitution of the wheat flour. To increase the protein content of the bread, dried Spirulina platensis, a microalga, was added to the products in the range from 2 to 5% (flour basis). The bread samples were evaluated according to their specific volume (V/W), crumb hardness, measured with a texturometer, and the crumb color. It was shown that the specific volume and crumb hardness were not affected by the addition of up to 4% of alga, but a decrease of 22% in the volume and an increase of 113% in crumb hardness of the bread were noted with the addition of 5%. The addition of Spirulina resulted in products with improved nutritional quality, with a significant increase of 39.04% in the protein content as well as of some essential amino acids (threonine, methionine, isoleucine and leucine), when compared to bread without the addition of the alga. With respect to color, the bread with Spirulina showed a decrease in luminosity with increase in the addition of the alga and a displacement of the hue angle towards a green color. With respect to the sensory evaluation, no significant difference was found between the bread with 3 and 5% of Spirulina in the formulation.
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Gluten-free loaves made from rice flour with 2% to 5% A. platensis have greater protein content.
“Greater protein content was detected in gluten-free loaves made from rice flour with the addition of 2% to 5% A. platensis [126].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [126]
Gluten-free breads with 5.0% microalgae biomass have the same preference as those with 3.0%.
“Gluten-free breads with 5.0 percent microalgae biomass added had the same preference as those with 3.0 percent.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [126]
Protein content increases by 39.04% in bread when microalgal biomass is increased to 5.0%.
“The results indicated that the protein content increased by 39.04% in the bread when the microalgal biomass was increased to 5.0%.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [126]
Microalgae improve amino acid composition of gluten-free bread, with substantial increases in 11 amino acids including threonine, methionine, isoleucine, and leucine.
“Microalgae also improved the amino acid composition, with substantial increases in 11 amino acids (four of which are important, such as threonine, methionine, isoleucine, and leucine), when compared to the control group without microalgae.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [126]
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Ampofo, J. O. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22080-7.00022-3 · Cited by 1 · see citing works
Navigating challenges and unlocking opportunities of algal food industries in India
Singh, D. P., Duggal, M., Agarwal, N., Singh, S. P., Garg, M., Kansal, S. K., & Krishania, M. (2025) · Proceedings of the Indian National Science Academy · doi:10.1007/s43538-025-00625-6
El‐Saadony, M. T., Saad, A. M., Sitohy, M. Z., Mohammed, D. M., Salem, H. M., Alkafaas, S. S., Choudhary, M., Ghosh, S., Fahmy, M. A., Mosa, W. F. A., et al. (2026) · Springer eBooks · doi:10.1007/978-3-032-22521-4_19
Algae in Functional Foods: Enhancing Health Benefits Through Bioactive Components
Fatima, N. (2026) · Springer eBooks · doi:10.1007/978-3-032-22521-4_3
- Authors
- Silva FIGUEIRA, F. D., Moraes CRIZEL, T. D., Rubira SILVA, C., & las Mercedes SALAS-MELLADO, M. D.
- Venue
- Brazilian Journal of Food Technology
- Publisher
- Institute of Food Technology
- Published
- 2011-12-09
- Volume
- 14
- Issue
- 04
- Pages
- 308-316
- ISSN
- 1516-7275 (ISSN-L)
- 1981-6723
- OpenAlex
- W1964071212
- Cited by
- 71
- References
- 21
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 8 · 2023: 10 · 2022: 3 · 2021: 9 · 2020: 7 · 2019: 7 · 2018: 2 · 2017: 7 · 2016: 8 · 2014: 3 · 2013: 1
- FWCI
- 1.18
- Type
- journal article
- Language
- pt
- 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)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- gluten-free bread, Spirulina platensis, rice flour, celiac disease, protein enrichment, specific volume, essential amino acids, bread color, sensory evaluation, nutritional value
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