Cristin-resultat-ID: 1906072
Sist endret: 6. mai 2021, 10:42
NVI-rapporteringsår: 2021
Resultat
Vitenskapelig artikkel
2021

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Bidragsytere:
  • Muhammad Waqas
  • Simon Ballance
  • Anne Kjersti Uhlen
  • Katerina Kousoulaki
  • John-Erik Haugen og
  • Anne Rieder

Tidsskrift

Lebensmittel-Wissenschaft + Technologie
ISSN 0023-6438
e-ISSN 1096-1127
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2021
Publisert online: 2021
Volum: 143
Sider: 1 - 9
Artikkelnummer: 111115
Open Access

Importkilder

Scopus-ID: 2-s2.0-85100900986

Beskrivelse Beskrivelse

Tittel

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Sammendrag

Marine green microalgae are a sustainable source of high-quality protein. However, due to their green pigmentation and composition of volatiles, their incorporation into food products is a challenge. Incorporation of cell-wall disrupted Tetraselmis chuii (Tc) into bread (0, 4, 8, 12 and 16% wheat flour substitution) affected dough rheology and bread quality negatively. These effects were more pronounced at addition levels necessary for a EFSA nutrition claim on protein enrichment (12 and 16%). Treatment of Tc with ethanol not only removed much of the green pigmentation and volatiles, but also reduced the negative impact on dough rheology and bread quality. Doughs prepared with ethanol treated Tc (TcEt) showed a clear improvement in dough rheology evident as increased dough-stability-time (DST), resistance to extension (Rmax) and elastic-recovery-compliance (Je) particularly at substitution levels >4%. This was accompanied by an increase in bread quality e.g. at 12% substitution level specific volume increased from 2.1 to 2.69 mL/g, crumb firmness decreased from 1358 to 297 g and slice brightness increased from 25.2 to 49.0. Ethanol treatment of algae may be a feasible strategy to address the sensory and structural challenges that hinder incorporation of algae into foods at levels that can potentially confer nutritional benefits.

Bidragsytere

Muhammad Waqas

  • Tilknyttet:
    Forfatter
    ved Mat og helse ved NOFIMA

Simon Ballance

  • Tilknyttet:
    Forfatter
    ved Mat og helse ved NOFIMA

Anne Kjersti Uhlen

  • Tilknyttet:
    Forfatter
    ved Institutt for plantevitenskap ved Norges miljø- og biovitenskapelige universitet
  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Katerina Kousoulaki

  • Tilknyttet:
    Forfatter
    ved Ernæring og fôrteknologi ved NOFIMA

John-Erik Haugen

  • Tilknyttet:
    Forfatter
    ved Mat og helse ved NOFIMA
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