Influence of spirulina on physical properties of dough for crackers
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Date
2022-10
Authors
Nikolić, Ivana
Petrović, Jovana
Lončarević, Ivana
Rakita, Slađana 
Čabarkapa, Ivana
Takači, Aleksandar
Journal Title
Journal ISSN
Volume Title
Publisher
University of Novi Sad, Faculty of Technology Novi Sad
Abstract
Spirulina, blue–green alga (Cyanobacteria), contains proteins (60–70%), carbohydrates,
vitamins C, D, E, and minerals such as Fe, Ca, Cr, Mg, Na, Zn, Mn, P, K and Cu. Spirulina
biomass is a commercial source of various bioactive metabolites, including γ–linolenic acid,
pigments such as chlorophyll, phycocyanin and β–carotene. Several food products are
formulated with the addition of spirulina, and the number of new food products with this
valuable component is increasing on the market. The aim of this work was to observe the
influence of spirulina powder on physical properties of gluten free dough for crackers. A part
of integral rice flour, in appropriate recipe for crackers, was replaced with 5, 10 and 15% of
spirulina powder. After mixing the dough, the rheological and textural characteristics of
obtained dough samples were analyzed. Change in the color of the dough was also observed,
due to specific green–blue color of the spirulina powder. The addition of spirulina contributed
to viscoelastic properties of dough and increased the resistance of dough to applied strain within
non–destructive limits, thus it can be more easily manipulated. With increase in amount of
spirulina addition the compliance of dough increased, thus these samples had softer consistency
and lower hardness. The dough extensibility was slightly increased compared to control dough,
but increase in spirulina content did not further contribute to this effect. The addition of
spirulina certainly affected the color change of the dough from dark white to intense green,
what means that it will have a great impact on the sensory quality of baked crackers. Thanks to
the favorable properties of the obtained dough with rice flour and spirulina powder, a high
sensory quality of baked cracker is expected, what is an excellent basis for the further
development of gluten–free fine bakery product with high nutritional value.
Keywords: Spirulina, Rice flour,
Description
Keywords
Spirulina,, Rice flour, Dough rheology, Texture, Color
Citation
Nikolić, I.; Petrović, J.; Lončarević, I. Rakita, S.; Čabarkapa, I.; Takači, A. Influence of spirulina on physical properties of dough for crackers, 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, P22.