Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

Ramona Massoud, Kianoush Khosravi-Darani, Fereshteh Nakhsaz and László Varga
Additional contact information
Ramona Massoud: Department of Food Research, Standards Organization, Tehran, Iran
Kianoush Khosravi-Darani: Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fereshteh Nakhsaz: Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran
László Varga: Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary

Czech Journal of Food Sciences, 2016, vol. 34, issue 4, 350-355

Abstract: The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced the levels of biologically active substances (i.e. essential amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples. To our knowledge, this is the first scientific study on Spirulina-fortified croissants.

Keywords: fortification; cyanobacteria; organoleptic; product shelf life (search for similar items in EconPapers)
Date: 2016
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/289/2015-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/289/2015-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:289-2015-cjfs

DOI: 10.17221/289/2015-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().