Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers DOI Open Access
Ivana Nikolić, Ivana Lončarević, Slađana Rakita

и другие.

Processes, Год журнала: 2025, Номер 13(3), С. 908 - 908

Опубликована: Март 19, 2025

Technological issues with the production of gluten-free rice crackers spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part whole-grain flour was replaced 5, 10, 15% an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems dominant elastic components (G′ > G″ Tan δ = G″/G′ is less than 0). addition contributed to a softer consistency according statistically significant (p < 0.5) decrease Newtonian viscosity during creep phase maximum 43.37%, compared control dough. 10 quantities led increase parameter Jmax, which indicated greater adaptability stress. textural determination pointed significantly 0.05) decreased hardness improved extensibility confirmed all measurements high correlation coefficients, indicating good physical properties processing. Spirulina certainly affected change color from yellow-white intense green, also had impact on sensory quality baked Many by increasing amounts (appearance, brittleness, hardness, graininess, stickiness). results final very technological aspects development bakery product value, such increased polyphenolic content (with majority catechins), protein, total dietary fibers, mineral sample.

Язык: Английский

Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers DOI Open Access
Ivana Nikolić, Ivana Lončarević, Slađana Rakita

и другие.

Processes, Год журнала: 2025, Номер 13(3), С. 908 - 908

Опубликована: Март 19, 2025

Technological issues with the production of gluten-free rice crackers spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part whole-grain flour was replaced 5, 10, 15% an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems dominant elastic components (G′ > G″ Tan δ = G″/G′ is less than 0). addition contributed to a softer consistency according statistically significant (p < 0.5) decrease Newtonian viscosity during creep phase maximum 43.37%, compared control dough. 10 quantities led increase parameter Jmax, which indicated greater adaptability stress. textural determination pointed significantly 0.05) decreased hardness improved extensibility confirmed all measurements high correlation coefficients, indicating good physical properties processing. Spirulina certainly affected change color from yellow-white intense green, also had impact on sensory quality baked Many by increasing amounts (appearance, brittleness, hardness, graininess, stickiness). results final very technological aspects development bakery product value, such increased polyphenolic content (with majority catechins), protein, total dietary fibers, mineral sample.

Язык: Английский

Процитировано

0