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Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)

Author

Listed:
  • Ramona Massoud

    (Department of Food Research, Standards Organization, Tehran, Iran)

  • Kianoush Khosravi-Darani

    (Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran)

  • Fereshteh Nakhsaz

    (Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran)

  • László Varga

    (Institute of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary)

Abstract

The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced the levels of biologically active substances (i.e. essential amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples. To our knowledge, this is the first scientific study on Spirulina-fortified croissants.

Suggested Citation

  • Ramona Massoud & Kianoush Khosravi-Darani & Fereshteh Nakhsaz & László Varga, 2016. "Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(4), pages 350-355.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:289-2015-cjfs
    DOI: 10.17221/289/2015-CJFS
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