Development of cassava doughnuts enriched with Spirulina platensis biomass

• Autor(a) principal: Rabelo,Samantha Ferreira
• Data de Publicação: 2013
• Outros Autores: Lemes,Ailton Cesar, Takeuchi,Katiuchia Pereira, Frata,Marcela Tostes, Carvalho,João Carlos Monteiro de, Danesi,Eliane Dalva Godoy
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000100006
• topic: Gluten free; Maillard's reaction; Inverted sugar; Nutritional enrichment

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.