Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Batista, Ana Paula | Niccolai, Alberto | Fradinho, Patrícia | Fragoso, Solange | Bursic, Ivana | Rodolfi, Liliana | Biondi, Natascia | Tredici, Mario R. | Sousa, Isabel | Raymundo, Anabela
Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was found
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