Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread
| Autor: | Zlateva, Denka, Chochkov, Rosen, Stefanova, Dana |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Ukrainian Food Journal. 11:102-114 |
| ISSN: | 2313-5891 2304-974X |
| Popis: | Introduction. The aim of the present study was to study the effect of biomass of some edible algae – Spirulina platensis and kelp – addition on the content of saturated and unsaturated fatty acids in wheat bread. Materials and methods. Bread was obtained from wheat flour with the addition of biomass of kelp and Spirulina platensis in the form of powder in the amount of 2 or 4% by the weight of flour. The extraction of total lipids was performed by the conventional method, the methyl esters of fatty acids were analyzed using a gas chromatograph equipped with a flame ionization detector. Results and discussion. It was found that enrichment with biomass of kelp and Spirulina platensis added in the amount of 2 and 4% by the weight of wheat flour changes the content of saturated and unsaturated fatty acids in bread. As the different algal species have a different fatty acid profile, the addition of two aquacultures to the wheat flour had different effects. In terms of saturated fatty acids, the incorporation of kelp biomass in the bread recipe caused an increase in the content of stearic, arachidonic and heneicosanoic acids, while enrichment with biomass of Spirulina led to an increase in the content of caproic, palmitic, arachidonic acids and, especially, of heneicosanoic acid. In the control bread, the amount of heneicosanoic acid was 0.17 g/100 g of fat. In the bread enriched with 2 and 4% of kelp, the amount of heneicosanoic acid was in 2.2 and 3.5 times higher than in control, respectively; in the bread enriched with with 2 and 4% of Spirulina platensis – in 3.4 and 3.1 times higher than in control, respectively. Seaweed addition also affects the content of unsaturated fatty acids in wheat bread. When kelp was included in the bread recipe, there was an increased content of oleic and α-linolenic acids, while in the case of paulinic acid, enrichment with Spirulina platensis was more efficient. Conclusions. Fortification of wheat bread with biomass of edible algae kelp and Spirulina platensis is an effective way for increasing the content of some fatty acids in it. The effect of biomass of Spirulina platensis addition is more pronounced. |
| Databáze: | OpenAIRE |
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