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Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

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Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

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dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2020-12-05T04:32:21Z
dc.date.available 2020-12-05T04:32:21Z
dc.date.issued 2019-08-01 es_ES
dc.identifier.issn 2042-650X es_ES
dc.identifier.uri http://hdl.handle.net/10251/156502
dc.description.abstract [EN] Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the nutritional and technological value of food products. The aim of the present study was to evaluate the effect of the addition of microalgae biomass (Chlorella vulgaris and Arthrospira platensis) on mineral content, colour and mechanical properties of breadsticks, and the colour, texture and rheology of doughs. Microalgae were shown to affect texture and rheology in doughs showing greater hardness values, although, a decrease in hardness, toughness, crispiness and brittleness parameters was seen in breadsticks. The main effects observed with microalgae addition were changes in dough colour, with visual colour perception, in all cases, of distinguished green colour tones. Breadstick colour was evaluated over 15 days of storage and showed colour stability. Furthermore, the mineral content of breadsticks increased, specifically, iron and selenium, both important compounds involved in human body functions. The incorporation of Chlorella or Spirulina in the formulation allows for the production of breadsticks classed as "high in iron and selenium food" and more stable in colour and texture. es_ES
dc.language Inglés es_ES
dc.publisher The Royal Society of Chemistry es_ES
dc.relation.ispartof Food & Function es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Mineral content es_ES
dc.subject Spirulina platensis es_ES
dc.subject Chlorella vulgaris es_ES
dc.subject Breadstick es_ES
dc.subject Colour es_ES
dc.subject Rheology es_ES
dc.subject Mechanical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1039/c9fo00286c es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez Monzó, J. (2019). Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food & Function. 10(8):4685-4692. https://doi.org/10.1039/c9fo00286c es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1039/c9fo00286c es_ES
dc.description.upvformatpinicio 4685 es_ES
dc.description.upvformatpfin 4692 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 8 es_ES
dc.identifier.pmid 31294732 es_ES
dc.relation.pasarela S\391397 es_ES
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