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Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

Abstract:

Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingbkp_redient intended to increase the nutritional and technological value of food products. The aim of the present study was to evaluate the effect of the addition of microalgae biomass (Chlorella vulgaris and Arthrospira platensis) on mineral content, colour and mechanical properties of breadsticks, and the colour, texture and rheology of doughs. Microalgae were shown to affect texture and rheology in doughs showing greater hardness values, although, a decrease in hardness, toughness, crispiness and brittleness parameters was seen in breadsticks. The main effects observed with microalgae addition were changes in dough colour, with visual colour perception, in all cases, of distinguished green colour tones. Breadstick colour was evaluated over 15 days of storage and showed colour stability. Furthermore, the mineral content of breadsticks increased, specifically, iron and selenium, both important compounds involved in human body functions. The incorporation of Chlorella or Spirulina in the formulation allows for the production of breadsticks classed as "high in iron and selenium food" and more stable in colour and texture.