Use of Microalgae Biomass for Fortification of Food Products from Grain
| dc.contributor.author | Bazarnova, Julia | |
| dc.contributor.author | Nilova, Liudmila | |
| dc.contributor.author | Trukhina, Elena | |
| dc.contributor.author | Bernavskaya, Maya | |
| dc.contributor.author | Smyatskaya, Yulia | |
| dc.contributor.author | Aktar, Tuğba | |
| dc.date.accessioned | 2022-09-23T08:33:40Z | |
| dc.date.available | 2022-09-23T08:33:40Z | |
| dc.date.issued | 2021 | |
| dc.department | ALKÜ, Fakülteler, Rafet Kayış Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | |
| dc.description.abstract | This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 +/- 0.50% and 4.1 +/- 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators. | |
| dc.identifier.doi | 10.3390/foods10123018 | |
| dc.identifier.issue | 12 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12868/1663 | |
| dc.identifier.uri | https://www.mdpi.com/2304-8158/10/12/3018 | |
| dc.identifier.volume | 10 | en_US |
| dc.identifier.wosquality | Q1 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | en | |
| dc.relation.ispartof | Foods | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Chlorella microalgae biomass | |
| dc.subject | Pasta | |
| dc.subject | Nutrition value | |
| dc.subject | Essential lipids | |
| dc.subject | Omega 3 | |
| dc.subject | Omega 6 | |
| dc.subject | Carotenoids | |
| dc.subject | Chlorophyll | |
| dc.title | Use of Microalgae Biomass for Fortification of Food Products from Grain | |
| dc.type | Article |
