SPIRULINA PLATENSIS VE SPIRULINA PLATENSIS PROTEİN EKSTRAKTLARI İÇEREN BUĞDAY EKMEKLERİNİN IN VITRO SİNDİRİM SIRASINDA ANTİOKSİDAN AKTİVİTE VE PROTEİN SİNDİRİLEBİLİRLİĞİNDEKİ DEĞİŞİMİN ARAŞTIRILMASI-Reference-Cited by-同舟云学术

SPIRULINA PLATENSIS VE SPIRULINA PLATENSIS PROTEİN EKSTRAKTLARI İÇEREN BUĞDAY EKMEKLERİNİN IN VITRO SİNDİRİM SIRASINDA ANTİOKSİDAN AKTİVİTE VE PROTEİN SİNDİRİLEBİLİRLİĞİNDEKİ DEĞİŞİMİN ARAŞTIRILMASI

Published:2022-09-12 Issue: Volume: Page:776-789
ISSN:1300-3070
Container-title:GIDA / THE JOURNAL OF FOOD
language:tr
Short-container-title:GIDA

Author:

YILMAZ Meltem¹,YÜCETEPE Aysun¹

Affiliation:

1. AKSARAY UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, FOOD ENGINEERING PR.

Abstract

In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p>0.05).

Publisher

Association of Food Technology, Turkey

Subject

General Medicine

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