Academic Journal
The impact of the applied method on the content of antioxidants in spirulina, gluten-free products
| العنوان: | The impact of the applied method on the content of antioxidants in spirulina, gluten-free products |
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| المؤلفون: | GUREV, Angela, BANTEA-ZAGAREANU, Valentina, DRAGANCEA, Veronica, DODON, Adelina |
| بيانات النشر: | Universitatea Tehnică a Moldovei |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | dietary products, gluten-free breadsticks, microalgae, phenolic compounds |
| الوصف: | The aim of the research is to elaborate gluten-free bakery products with an increased functional and nutritional value through the contribution of phytonutrients derived from microalgae; as well as to determine the impact of the obtaining method on the antioxidant content in the finished product. The objective of the study is to formulate bakery products – breadsticks from gluten-free rice and sorghum flours fortified with Spirulina platensis biomass, through two processes: the single-phase method, with a chemical loosening (sodium bicarbonate), and the biochemical method (with compressed baking yeast). The following recipes have been developed: Breadsticks from rice flour (R), Breadsticks from rice flour with addition of 6% of spirulina (RSp), Breadsticks from sorghum flour (S), Breadsticks from sorghum flour with addition of 6% of spirulina (SSp). Recipes of fermented products, from leavened dough have also been developed: Breadsticks from rice flour (FR), Breadsticks from rice flour with addition of 6% spirulina (FRSp), Breadsticks from sorghum flour (FS), Breadsticks from sorghum flour with addition of 6% of spirulina (FSSp). The quality indicators of the gluten-free flours, along the nutritional and functional character of the products and the physicochemical indicators of the experimental samples were determined: moisture content, water activity aw, ash content, fat content, total fiber content, acidity content, sugar content (theoretical), color/chromatic parameters, sensory properties (as per a scoring scale) and the energetic value. The total content of the phenolic compounds (TPC) in the final products was determined by the spectrophotometric method, using the Folin Ciocalteu reagent, and expressed in gallic acid equivalents per gram of sample (mg GAE·g-1). Research has shown that the obtained gluten-free products have a low TPC. When fortifying the breadsticks with biomass of spirulina, TPC increases in all samples, compared to the spirulina free samples. The highest TPC was detected in ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| ردمك: | 978-9975-3464-2-9 9975-3464-2-1 |
| Relation: | GUREV, Angela, BANTEA-ZAGAREANU, Valentina, DRAGANCEA, Veronica, DODON, Adelina. The impact of the applied method on the content of antioxidants in spirulina, gluten-free products. In: Intelligent Valorisation of Agro-Food Industrial Wastes. Book of abstracts. International Conference, 7-8 October 2021. Chișinău, 2021, p. 37. ISBN 978-9975-3464-2-9.; http://repository.utm.md/handle/5014/17721 |
| الاتاحة: | http://repository.utm.md/handle/5014/17721 |
| Rights: | Attribution-NonCommercial-NoDerivs 3.0 United States ; http://creativecommons.org/licenses/by-nc-nd/3.0/us/ |
| رقم الانضمام: | edsbas.92B698EB |
| قاعدة البيانات: | BASE |
| ردمك: | 9789975346429 9975346421 |
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