Development of cassava doughnuts enriched with Spirulina platensis biomass
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
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 |
Resumo: | 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. |
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Brazilian Journal of Food Technology |
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Development of cassava doughnuts enriched with Spirulina platensis biomassGluten freeMaillard's reactionInverted sugarNutritional enrichmentThe 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.Instituto de Tecnologia de Alimentos - ITAL2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000100006Brazilian Journal of Food Technology v.16 n.1 2013reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232013005000001info:eu-repo/semantics/openAccessRabelo,Samantha FerreiraLemes,Ailton CesarTakeuchi,Katiuchia PereiraFrata,Marcela TostesCarvalho,João Carlos Monteiro deDanesi,Eliane Dalva Godoyeng2013-03-28T00:00:00Zoai:scielo:S1981-67232013000100006Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2013-03-28T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
title |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
spellingShingle |
Development of cassava doughnuts enriched with Spirulina platensis biomass Rabelo,Samantha Ferreira Gluten free Maillard's reaction Inverted sugar Nutritional enrichment |
title_short |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
title_full |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
title_fullStr |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
title_full_unstemmed |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
title_sort |
Development of cassava doughnuts enriched with Spirulina platensis biomass |
author |
Rabelo,Samantha Ferreira |
author_facet |
Rabelo,Samantha Ferreira Lemes,Ailton Cesar Takeuchi,Katiuchia Pereira Frata,Marcela Tostes Carvalho,João Carlos Monteiro de Danesi,Eliane Dalva Godoy |
author_role |
author |
author2 |
Lemes,Ailton Cesar Takeuchi,Katiuchia Pereira Frata,Marcela Tostes Carvalho,João Carlos Monteiro de Danesi,Eliane Dalva Godoy |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Rabelo,Samantha Ferreira Lemes,Ailton Cesar Takeuchi,Katiuchia Pereira Frata,Marcela Tostes Carvalho,João Carlos Monteiro de Danesi,Eliane Dalva Godoy |
dc.subject.por.fl_str_mv |
Gluten free Maillard's reaction Inverted sugar Nutritional enrichment |
topic |
Gluten free Maillard's reaction Inverted sugar Nutritional enrichment |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000100006 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000100006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1981-67232013005000001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.16 n.1 2013 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128700426485760 |