Evaluation of physicochemical properties of baguette bread enriched by single cell protein
Subject Areas : Industrial Food Microbiologyali sharifzadeh 1 , Arezoo Ataei 2
1 -
2 - . Department of Biology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Keywords: spirulina, moisture, firmness, baguette bread, fat, protein,
Abstract :
This research was conducted to investigate the effect of spirulina in the form of ethanolic, methanolic extract and powder on the physicochemical and stale characteristics of baguette bread.
Treatments were added as%1 or % 0.5 ethanolic extract, %1 or %0.5 methanolic extract and%1 or %0.5 spirulina powder to the baguette bread formulation. The amount of protein was measured by the Keldahl method, fat by the automatic Soxhlet method, hardness and staleness by the texture method, moisture test, ash and PH. .
The results showed that the amount of protein in the treatments containing %0.5 and %1 ethanol extract and %1 methanol extract was higher than plant protein. Also, the amount of fat, especially in the treatment of %1 methanolic extract, had a significant difference compared to the control group (p<0.05). There was no significant difference between bread made from dough or bread in the treatments containing different forms of spirulina or vegetable protein with the control (p>0.05). The highest amount of moisture was related to the treatment containing %1 spirulina powder. With the increase of the storage period, the humidity of all the treatments decreased and the hardness of the bread increased in the treatments..
the results of the present study showed that the use of treatments containing spirulina in the baguette bread formulation increased protein, slightly increased fat, decreased bread stiffness, increased moisture, and as a result, reduced bread staleness at the end of the storage period..
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