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Publisert 2021

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Publikasjonsdetaljer

Tidsskrift : Foods , vol. 10 , p. 17 , 2021

Utgiver : MDPI

Internasjonale standardnummer :
Trykt : 2304-8158
Elektronisk : 2304-8158

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Qazi, Waqas Muhammad; Ballance, Simon; Kousoulaki, Aikaterina; Uhlen, Anne Kjersti; Kleinegris, Dorinde Mechtilde Meike; Skjånes, Kari; Rieder, Anne

Sak : 12

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella
vulgaris (Cv) microalgae biomasses, with or without ethanol pre‐treatment, were added to
wheat bread at a wheat flour substitution level of 12%, to enrich bread protein by 30%. Baking performance,
protein quality and basic sensory properties were assessed. Compared to wheat, Mg, Tc
and Cv contain higher amounts of essential amino acids and their incorporation markedly improved
protein quality in the bread (DIAAS 57–66 vs 46%). The incorporation of microalgae reduced
dough strength and bread volume and increased crumb firmness. This was most pronounced for
Cv and Tc but could be improved by ethanol treatment. Mg gave adequate dough strength, bread
volume and crumb structure without ethanol treatment. To obtain bread of acceptable smell, appearance,
and colour, ethanol treatment was necessary also for Mg as it markedly reduced the unpleasant
smell and intense colour of all algae breads. Ethanol treatment reduced the relative content
of lysine, but no other essential amino acids. However, it also had a negative impact on in vitro
protein digestibility. Our results show that Mg had the largest potential for protein fortification of
bread, but further work is needed to optimize pre‐processing and assess consumer acceptance.

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