| Abstrakt: |
This study aims the improvement of the nutritional balance of bread, beforehand we prepared control and enriched breads by a percentage of 1 and 3% of dry biomass of a local microalgae spirulina. The evaluation of the nutritional values of these breads is done on the basis of their chemical composition and the acceptability of enriched breads was estimated by a sensory test. It was noticed that the volume and the specific volume of enriched breads, were slightly influenced by the addition of spirulina, the difference was significant (p<0.05). In addition, the enrichment by spirulina improved the nutritional quality of bread, a better increase on the rate of proteins was obtained for the bread with a rate of 3%, the value is estimated at 9.98%. Furthermore of proteins, ashes also showed an improvement in the bread, the values are 1.86 and 2.31% for 1 and 3% enriched bread, respectively. Moreover, for the rest of nutriments (fat, crude fiber, carbohydrates) the values remain almost unchanged. The results of the sensory test showed that the bread supplemented by 1% of spirulina seem to have more preferred color, bread enriched with 3% was the least appreciated, otherwise all enriched bread presented a good global acceptability. [ABSTRACT FROM AUTHOR] |
