Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
作者： Tomás Lafarga , Erika Mayre , Gemma Echeverria , Inmaculada Viñas , Silvia Villaró
DOI: 10.1016/J.LWT.2019.108439
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摘要: Abstract The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for production functional breads crackers. Optimum flour substitution levels were 2.5% baked crackers 1.0 or 2.0% containing Tetraselmis, respectively. No major differences observed in physicochemical properties end products besides an expected darker greener colour. Microalgae incorporation led to increased phenolic content vitro antioxidant capacity both matrices. For example, total from 24.6 ± 1.5 mg/100 g control 32.4 ± 0.4 34.2 ± 1.0 Nannochloropsis, amount bioaccessible polyphenols after a simulated gastrointestinal digestion also higher microalgae-containing goods than controls. Sensory evaluation showed that competitive with controls added advantage having improved nutritional value “trendy” ingredient. Moreover, emission some volatile compounds such as p-cymene (Z)-2-heptenal, which are responsible fresh, citrus, terpenic, woody, spicy fatty, oily, fruity odours,
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