Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/738
DC Field | Value | Language |
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dc.contributor.author | BANTEA-ZAGAREANU, Valentina | en_US |
dc.contributor.author | GUREV, Angela | en_US |
dc.contributor.author | DRAGANCEA, Veronica | en_US |
dc.contributor.author | DODON, Adelina | en_US |
dc.date.accessioned | 2021-06-21T21:57:26Z | - |
dc.date.available | 2021-06-21T21:57:26Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | BANTEA-ZAGAREANU, Valentina; GUREV, Angela; DRAGANCEA, Veronica; DODON, Adelina. Pastries with functional spirulina platensis ingredients. In: Journal of Engineering Sciences. 2021, nr. 2, pp. 161-172. ISSN 2587-3474.10.52326/jes.utm.2021.28(2).14 | en_US |
dc.identifier.issn | 2587-3474 | - |
dc.identifier.issn | 2587-3482 | - |
dc.identifier.uri | http://cris.utm.md/handle/5014/738 | - |
dc.description.abstract | The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour. The addition of S2 leads to a decrease in the content of reducing sugars by up to 2.56% in P1, by 2.50% in P2 and by 2.19% in P3 compared to the control. In sticks with the addition of S2, the fat content of cyanobacterial origin increases by almost 3.2% in sample P1, by 4.4% in P2 and by 6.0% in P3 compared to the control samples. The research results show that the use of the preparation based on Spirulina platensis contributes to increasing the nutritional value of flour products through the increased intake of amino acids, fatty acids of cyanobacterial origin, minerals, vitamins and bioactive substances, which are missing in conventional products, consumed daily. The S2 preparation based on microalgae, rich in pigments - chlorophylls, carotenes and phycocyanins with beneficial properties for health, could be used as a natural food dyes. | en_US |
dc.language.iso | en | en_US |
dc.relation.ispartof | Journal of Engineering Science | en_US |
dc.subject | antioxidants | en_US |
dc.subject | microalgae biomass | en_US |
dc.subject | pigments | en_US |
dc.subject | bakery products | en_US |
dc.subject | bioactive substances | en_US |
dc.subject | nutritional value | en_US |
dc.subject | reducing sugars | en_US |
dc.title | PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS | en_US |
dc.title.alternative | Produse de patiserie cu ingrediente funcționale din spirulina platensis | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.52326/jes.utm.2021.28(2).14 | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | other | - |
item.grantfulltext | open | - |
crisitem.author.dept | Department of Oenology and Chemistry | - |
crisitem.author.dept | Department of Oenology and Chemistry | - |
crisitem.author.orcid | 0000-0001-8493-5257 | - |
crisitem.author.orcid | 0000-0002-5938-0410 | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
Appears in Collections: | Journal Articles |
Files in This Item:
File | Description | Size | Format | |
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JES-2-2021_161-172.pdf | 706.76 kB | Adobe PDF | View/Open |
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