EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES

Transcription

1 PAPER EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES S. ONACIK-GÜR*, A. ŻBIKOWSKA nd B. MAJEWSKA Division of Fts & Oils nd Food Concentrtes Technology, Deprtment of Food Technology, Fculty of Food Sciences, Wrsw University of Life Sciences SGGW *E-mil ddress: ABSTRACT Nowdys scientists re looking for new food ingredients tht re not sesonl nd re rich in bioctive compounds, such s microlge. The im of this study ws to enrich wholegrin cookies with microlge (Spirulin pltensis) powder. 1%, 2% nd 3% of spirulin ws used to fortify the cookies. Their physicl, texturl nd sensory properties were nlyzed. The ddition of even smll mounts of the microlge (1%) chnged color of the cookies significntly to intensive green. Decrese of moisture content nd hrdness of the cookies ws correlted with ddition of microlge powder. It ws observed tht hrdness mesured by sensory nlysis incresed with the spirulin content. Microlge hd negtive impct on the overll sensory qulity. Keywords: microlge, spirulin, biscuits, sensory nlysis, texture nlysis Itl. J. Food Sci., vol. 30,

2 1. INTRODUCTION Sncks such s cookies hve low wter content, which protects them from microbil spoilge nd provides longer shelf life. Cookies re very populr, esy-to-et products consumed ll over the world. As such, they could be gret crriers of nutritionlly vluble compounds. Unfortuntely, such products in the mrket very often contin ft rich in sturted ftty cids nd trns ftty cids. However, products with wholegrin flour nd dried fruits re becoming more populr due to the consumers incresing wreness of helthy life style. Scientific ppers report possibilities of using bioctive compounds such s: dietry fibers (ONACIK-GÜR et l., 2015; DEMIRKESEN, 2016; ZBIKOWSKA et l., 2017), plnt extrcts (MILDNER-SZKUDLARZ et l., 2009; KOZŁOWSKA et l., 2014), fruit pomces in bkery products (BAJERSKA et l. 2016) nd legume flours (CHENG nd BHAT, 2016). Addition of such ingredients my very often hve dverse impct on texturl properties nd sensory chrcteristics. Fibers nd ingredients with high protein content my increse hrdness of bkery products. Fruit pomces nd plnt extrcts significntly chnge color of products. There re still few ppers presenting Spirulin pltensis s n ingredient incresing nutritionl vlue of such products nd its influence on texturl properties nd qulity chrcteristics. Microlge such s Chlorell spp., Dunliell spp., Scenedesmus spp. nd Spirulin spp. re becoming more nd more populr s new, highly nutritious food ingredient. They re rich in esily digestible protein, ft with high content of unsturted essentil ftty cids, vitmins, minerls, crotenes nd chlorophyll (PELIZER et l., 2015; KAY nd BARTON, 1991). Moreover, they contin ft rich in unsturted ftty cids, hlf of which is γ- linolenic cid (GLA). GLA is prticulrly importnt becuse it plys mny importnt functions in the humn body nd it prevents nd helps tretment of mny diseses (BIAŁEK nd RUTKOWSKA, 2015). Spirulin is lso rich in A nd B group vitmins (TANG nd SUTER, 2011). It hs n especilly high content of B12 vitmin, which is prticulrly importnt for vegns since it is one of very few sources of this vitmin for people who do not consume met nd diry products. Moreover, it my disply nticncer ctivity becuse, ccording to n in-vitro ssy, polyscchrides obtined from this microlg hve strong scvenging effects in vitro on DPPH nd hydroxyl rdicls (KURD nd SAMAVATI, 2015). Microlge such s Spirulin nd Chlorell re sold in Europe s dietry supplements, without ny kind of processing except drying. Most of them re produced in Asi. Such supplements contin (per 100g): 55-70g of protein, 2-6g of ft, 0.6-1g of chlorophyll nd g of crotenoids, minerls (clcium 0.5-1g, mgnesium g, iron mg, zinc 2-4 mg, selenium #g) nd vitmins (A mg, mg B1, 3-5 mg B2, mg B3, mg B6, mg B12, 5-10 mg E) (LIANG et l., 2004) Spirulin (cynobcteri) occurs nturlly in subtropicl lkes. This microlg hs spirl shpe nd green-blue color. Cynobcteri were known nd used by Aztecs hundreds of yers go to produce ckes (HABIB et l., 2008). Microlge were used in other food systems such s: noodles (5g of Chlorell nd Spirulin per 90g of whet flour) (KUMORO et l, 2016), gluten free bred (3 nd 5 % of Spirulin supplementtion) (FIGUEIRA et l., 2011), cookies (1 nd 3% of Isochrysis glbn) (GOUVEIA et l., 2008). Microlge re used in food not only becuse of their bioctive compounds but lso s slt nd glutenreplcers. Addition of even smll mounts of Spirulin nd Chlorell hs strong impct on sensory chrcteristics. It chnges color, smell, tste nd texture of product (KUMORO et l., 2016). Tht is why it cn be ssumed tht ddition of spirulin to cookie recipes my significntly influence both physicl prmeters nd overll cceptbility. The im of this work ws to nlyse physicl nd sensory properties of cookies supplemented with different mounts of spirulin. Itl. J. Food Sci., vol. 30,

3 2. MATERIALS AND METHODS 2.1. Mterils The reserch mterils were cookies nd cookie dough. The following ingredients were used in cookie production: flour mixture (1:1:1:1 of whet - sh 0.5%, wholegrin whet - sh 2%, wholegrin ot - sh 2%, wholegrin brley - sh 1.6%) 47.7% (Młyny Kruszwic, Polsk), plm ft 6.2% (Bunge Polnd), high-oleic sunflower oil 24,9% (Bunge Polnd), sugr 20.7%, bking powder 0.1%, rpeseed lecithin 1.8% (Bunge Polnd), powder spirulin spirulin pltensis (MyVit nturl supplements), 5% wter. The cookies were mde in four vrints: 0%, 1%, 2% nd 3% ddition of spirulin to the whole dough weight s flour replcer. Spirulin powder is rich in bioctive compounds nd its dily intke should not exceed 2.5 g. Plm ft, oil, lecithin nd wter were mixed for pproximtely 5 minutes with kitchen processor Brun Multiquick (type 4644) until the emulsion ws fully homogenized. Sugr ws then dded nd the whole dough ws mixed for nother 5 minutes. The remining dry ingredients were mixed nd kneded until the consistency of dough becme uniform. The dough ws subsequently flttened with rolling pin down to 6 mm sheet nd cut into 55mm dimeter circulr shpes. The cookies were bked in convection oven (UNOX, Itly) t 170 C for 10 minutes. The cookies were pcked in polyethylene bgs nd stored for 9 weeks t room temperture without ccess to light Density of dough Density of the dough ws mesured by pressing the dough into glss-weighting bottle with cpcity of 30 cm 3. Then the bottle with the dough ws weighed nd the density ws clculted (ONACIK-GÜR et l., 2015). The bove ssy ws repeted 3 times for ech smple Texture nlysis of cookie dough The texture of cookie dough ws clculted by penetrtion test using texture nlyzer TA.XT plus (Stble MicroSystems, UK, 5 kg lod cell). 110 g of the dough ws formed into bll nd put on metl dish from dough preprtion set A/DP. The firmness ws mesured with n edged cylinder with dimeter of 6 mm (P/6), which plunged the smple 20 mm deep with test speed of 3mm/s. The firmness ws defined s resistnce to the penetrtion nd mesured by the mximum force (in newtons). The dhesive force ws the mximum negtive mesured force needed to tke the plunger out of the dough with speed of 3 mm/s. The test ws conducted in triplicte Physicl chrcteristics of cookies After bking nd cooling down to mbient temperture, the thickness (T) nd dimeter (D) of cookies were mesured. The spred rtio (D/T) ws clculted by dividing the dimeter by thickness (DEMIRKESEN, 2016). The density of cookies ws clculted from the weight nd volume of eight cookies. The volume ws determined by rpeseed displcement method (REHMATI nd TEHRABI, 2014). The bove ssy ws performed 3 times for ech smple. Itl. J. Food Sci., vol. 30,

4 2.4. Cookie moisture 5 grms of crushed cookies were dried in lbortory convection dryer (SUP 100, Polnd) t 130 C for 1 hour. Smples were weighed before nd fter drying. The moisture of cookies ws clculted from the difference nd expressed in %. Above ssy ws run in triplicte (ONACIK-GÜR et l., 2015) Texture of cookies Texture nlysis of cookies ws conducted by three-point bending test (HDP/3PB edge), crried out t mbient temperture with TA.XT plus Texture Anlyzer (Stble MicroSystems, UK). The spn length ws 40 mm nd the compression test speed ws 3 mm/s. The end result ws n verge of 9 repetitions, hrdness determined in N nd frcturbility in mm Color The cookie nd cookie dough color ws mesured with chrommeter Konic Minolt CR-200 in CIE L**b* system. The color prmeters were determined by: L* lightness (0- blck, 100-white), * (-* green, +* red) nd b* (-b* blue, +b* yellow). The cookies were scnned t three different points to determine the verge s n end result. The following prmeters were clculted bsed on the results (Chrom color sturtion, BI browning index, E totl color differences) (BAL et l., 2011): E = (L! L! )! + (!! )! + (b! b! )! where: Lc prmeter L* of control cookies, Ls prmeter L* of nlyzed cookies; c prmeter * of control cookies, s prmeter * of nlyzed cookies, bc prmeter b* of control cookies, bs prmeter b* of nlyzed cookies. Chrom =! + b! BI = 100 (X 0.31) 0.17 where: X = L 5.645L b 2.8. Sensory nlysis The profile method ws used to determine sensory properties of the cookies. 20 individuls evluted the cookies. All the pnelists hd completed sensory nlysis clsses nd pssed the sweet nd slty threshold test nd were trined for profiling method. The sensory nlysis ws conducted in lbortory conditions. Ech person ws given one cookie of ech vrint nd n evlution crd with instructions concerning the evlution procedure. 10 cm unscled line ws used to rte ech of the discriminnts: typicl odour Itl. J. Food Sci., vol. 30,

5 (typicl for wholegrin cookies), lge odour, browning uniformity, drk color, hrdness, crispiness, tste (typicl for wholegrin cookies), lge tste nd overll sensory qulity (ll sensory properties which influence cceptbility nd qulity). Intensity of the discriminnts ws incresing from left to right side of the line. Smples were presented in the sme continers in rndomized order nd lbeled with three digit rndom numbers. First, the evlutors exmined odour nd ppernce of the cookies. After the first bite the hrdness of the product ws evluted. Hrdness is the first experienced senstion nd then crispness, which is noticeble 10 seconds fter the first bite. Crispness is senstion of brittleness in the mouth, when the teeth crck the product during mstiction, with multiple frctures t low force lods. After chewing, soking the bite in sliv nd swllowing, when ll the tste substnces reched tste buds, the pnelists evluted the tste of cookies. In the end, the evlutors rted the overll qulity of products, tking into ccount ll the discriminnts (LAGUNA et l., 2013; ONACIK-GÜR et l., 2015) Sttisticl nlysis Sttisticl nlysis ws performed by mens of computer progrm Sttistic 12.0 (SttSoft, USA). The dt ws subjected to ANOVA including post hoc comprison Tukey s test, t the probbility level α = 0.05 to determine significnt differences. Moreover, Person s correltion ws crried out for the results, p-vlue RESULTS AND DISCUSSIONS 3.1. Physicl properties nd texture of cookie dough nd cookies Addition of spirulin did not hve significnt effect (Tble 1) on cookie dough nd cookie density. No significnt differences were observed in geometry of cookies, either. However, it ws found tht ddition of microlge powder decresed the spred rtio of cookies. Other reserchers found tht ddition of fiber my hve such impct on spred rtio of cookies (GUPTA et l., 2011). Tble 1. Physicl properties of cookie dough nd cookies. Spirulin ddition [%] Cookie dough density [g/cm 3 ] Dimeter [mm] Thickness [mm] Cookie density [g/cm 3 ] Spred rtio [D/T] Wter content [%] ± ± ± ± ±0.12 b 4.16±0.05 b ± ± ± ± ± ±0.05 b ± ± ± ± ± ± ± ± ± ± ± ±0.06 *, b, c - describes homogenous groups. p-vlue However, the ddition of microlge decresed the moisture content of the bked product (Tble 1). Decresing wter content in the product cn be relted to prtil reduction of flour, which ws replced by spirulin. Wholegrin flours used to produce these cookies, since they were rich in fiber, which incresed the wter bsorption (SOBCZYK, 2012). Itl. J. Food Sci., vol. 30,

6 Addition of spirulin did not significntly ffect the firmness nd dhesive force of cookie dough. Even when the enrichment level of microlge powder incresed, the dough hd the sme texturl prmeters (Fig. 1). 1 0,8 0,6 0,4 0,2 0-0,2 0% 1% 2% 3% firmness [N] dhesive force [N] -0,4-0,6 b Spirulin content Fig. 1. Texturl properties of cookie dough. *, b - describes homogenous groups, p-vlue However, the ddition of lge decresed the hrdness of cookies. Sttisticlly significnt differences were not observed mong dditions t the levels of 1, 2 nd 3% of spirulin. However, tendency ws found showing tht the hrdness of cookies decresed in line with microlge powder content (Fig. 2). GOUVEIA et l. (2007) rrived t opposite conclusions in their study, where the hrdness of cookies ws incresing with the microlge level enrichment. In our study, microlge powder ws dded to the recipe s flour replcer, which is rich in fiber nd bsorbs high quntities of wter, while spirulin is rich in protein (60%) (PELIZER et l., 2015). A prtil replcement of flour cused decrese in fiber content, which significntly chnged the wter bsorption. As consequence, the structure ws less compct nd the hrdness decresed (GOUVEIA et l., 2008; SUDHA et l., 2007). SHYU nd SUNG (2010) observed decrese in hrdness with incresing ddition of γ-polyglutmic cid obtined from Bcillus spp. Addition of spirulin did not chnge significntly the frcturbility of cookies on the first dy fter bking. However, the difference ws visible during storge. In the 6th nd 9th weeks, it ws found tht the frcturbility of cookies decresed with spirulin enrichment level (Fig. 3). Texture of cookies during the storge did not chnge significntly. Products with 1% ddition of spirulin hd slightly lower hrdness in the 9 th week. Nonetheless, it ws found tht frcturbility of cookies decresed t the time of storge. Itl. J. Food Sci., vol. 30,

7 Hrdness [N] b b b b b y = -0,622x + 7,235 b R² = 0,86043 b 1 dy 3 weeks 6 weeks 9 weeks 0 0% 1% 2% 3% Fig. 2. Hrdness of cookies. *, b - describes homogenous groups, p-vlue Frcturbility [mm] cde bcd cd b bcd de e de de b cde de de de b 0% 1% 2% 3% 1 dy 3 weeks 6 weeks 8 weeks Fig. 3. Frcturbility of cookies. *, b, c, d, e - describes homogenous groups, p-vlue Color of cookies nd cookie dough Color prmeters of the cookie dough nd cookies chnged sttisticlly significntly depending on the mount of spirulin ddition. Prmeters L* (white/blck), * (red/green) nd b* (yellow/blue) were decresing for cookie dough nd cookies with incresing content of microlge powder. It shows tht bked products nd dough were becoming more green-blue with incresing content of spirulin in the recipe. Similr results were obtined by GOUVEIA et l. (2008) who dded microlge Isochrysis glbn to cookies. E vlue incresed in products before nd fter bking by dding higher mounts of spirulin. Chrom indictes the sturtion intensity of color (BAL et l., 2011) nd the highest vlues were obtined for the control smple (without spirulin ddition) despite Itl. J. Food Sci., vol. 30,

8 strong green color of smples with microlge ddition. The smple of cookie dough with the lowest ddition of spirulin (1%) hs the lowest color sturtion vlue, which incresed with lrger quntities of this dditive. Color sturtion results for the bked cookies were the reverse, s chrom decresed with incresing ddition of spirulin. Browning index (BI) indictes the purity of brown color, which is prticulrly importnt when products re dried (BAL et l., 2011) or, in the cse of cookies, bked. This index decresed with the ddition of spirulin nd rose fter the sme smples were bked (Tble 2). Tble 2. Color prmeters of cookie dough nd cookies. Spirulin ddition Color prmeters L* * b* ΔE Chrom BI Cookie dough 0% 49.18±2.40 c 4.97±0.12 c 9.45±0.72 c % 39.80±2.20 b -0.39±0.66 b 0.48± % 37.34±0.94 b -0.96± ±0.49 b % 36.58± ± ±0.64 b % 61.89±2.77 c 5.46±0.31 c 20.45±1.00 d Cookie 1% 50.61±1.02 b 0.83±0.71 b 14.01±1.58 c % 45.89± ± ±1.07 b % 42.96± ± ± *, b, c - describes homogenous groups. p-vlue Sensory nlysis Microlge powder hd positive impct on uniformity of browning. Color of the cookies becme drker with the incresing ddition of lge, which ws confirmed in instrumentl nlysis. Cookies with the highest 3% ddition of spirulin were the hrdest, while the control smple 0% (without ddition) nd the one with lowest ddition of spirulin (1%) were the softest. The results were not confirmed with the instrumentl texture nlysis, where the hrdness of cookies decresed with the content of microlge powder. Hrdness in sensory nlysis could be ffected by the density nd thickness of cookies. In the 3-point blend test, cookie breks when first touched by probe, while biting teeth re going through the whole cookie. Tht is why in some studies it ws found tht hrdness mesured instrumentlly is more correlted to crunchiness or crispiness thn hrdness of the first bite (KIM et l., 2011). Another explntion for the difference of sensory hrdness perception in reltion to instrumentl hrdness cn be due to the fct tht n instrumentl test lwys mesures the force in the middle of the cookie, while the first bite is usully tken from side. In the cse of crispness, no influence of spirulin ddition ws observed (Tble 3). Frcturbility, which is mesured instrumentlly, should by definition be comprble with crispness nd no significnt differences were found for both of them. The intensity of sensing the tste nd odour of lge between cookies with 2% nd 3% of spirulin ws similr. Itl. J. Food Sci., vol. 30,

9 Tble 3. Sensory nlysis of cookies with spirulin. Spirulin Overll Browning powder Typicl odour Alge odour Drk color Hrdness Crispness Typicl tste Alge tste sensory uniformity content qulity 0% 7.08±2.05 b ± ± ± ± ± ±1.66 1% 5.62±2.2 b 2.64±1.80 b 6.22± ± ± ± ± ±1.66 b 5.64±2.21 b 2% 3.88± ±1.14 b 7.25± ±1.68 b 4.75± ± ±1.32 b 6.35±1.02 b 5.48±2.38 b 3% 3.50± ±1.70 b 7.62± ±1.54 c 5.8± ± ±1.97 b 6.56±1.25 b 5.10±1.99 b *, b, c - describes homogenous groups, p-vlue Tble 4. Correltion of vribles properties of cookie dough nd cookies, p-vlue spirulin Dd Dc h d m Fd Fc ΔEc chrom c BI c Q hrd Dd 0,59 1,00 0,84 0,98 0,85-0,56 0,73-0,96 0,78-0,73-0,68-0,89 0,31 Dc 0,87 0,84 1,00 0,91 0,46-0,90 0,90-0,95 0,96-0,95-0,93-0,96 0,63 h 0,66 0,98 0,91 1,00 0,79-0,66 0,77-0,99 0,84-0,79-0,75-0,92 0,35 d 0,08 0,85 0,46 0,79 1,00-0,05 0,26-0,69 0,33-0,25-0,19-0,51-0,23 m -0,97-0,56-0,90-0,66-0,05 1,00-0,93 0,76-0,95 0,97 0,98 0,87-0,87 Fd 0,98 0,73 0,90 0,77 0,26-0,93 1,00-0,86 0,98-0,99-0,99-0,96 0,87 Fc -0,87-0,96-0,95-0,99-0,69 0,76-0,86 1,00-0,91 0,87 0,84 0,96-0,49 ΔEc 0,96 0,78 0,96 0,84 0,33-0,95 0,98-0,91 1,00-0,99-0,99-0,98 0,79 chrom c -0,98-0,73-0,95-0,79-0,25 0,97-0,99 0,87-0,99 1,00 0,99 0,96-0,84 BI c -0,99-0,68-0,93-0,75-0,19 0,98-0,99 0,84-0,99 0,99 1,00 0,94-0,87 Q -0,90-0,89-0,96-0,92-0,51 0,87-0,96 0,96-0,98 0,96 0,94 1,00-0,70 hrd 0,93 0,31 0,62 0,35-0,22-0,87 0,87-0,74 0,79-0,84-0,87-0,70 1,00 crisp -0,32-0,40-0,10-0,26-0,30 0,09-0,42 0,29-0,29 0,28 0,26 0,39-0,39 Legend: Dd density of cookie dough, Dc density of cookies, h height of cookies, d dimeter of cookies, m moisture content, Fd hrdness of cookie dough, fr frcturbility of cookies, Fc hrdness of cookies (mesured instrumentlly), Ec totl color difference of cookies, chrom c color sturtion of cookies, BI c browning index of cookies, Q overll sensory qulity, hrd hrdness (sensory nlysis), crisp crispness. Itl. J. Food Sci., vol. 30,

10 Spirulin ddition hs dversely influenced sensory qulity of cookies. It cused decrese in typicl rom, typicl tste nd overll sensory qulity cceptbility. In the study by SHARMA nd DUNKWAL (2012), the cceptbility of biscuits with ddition of 10% of spirulin powder did not result in low cceptbility. Scores obtined for the control biscuits nd spirulin bsed biscuits were similr. In comprison, the microlge content ws much higher thn in the study presented in this pper. High overll cceptbility in the study conducted by SHARMA nd DUNKWAL (2012) cn be due to the fct tht eting hbits nd flvor preferences re different in Indi nd in Polnd Correltion between qulittive prmeters of cookie dough nd cookies It ws observed tht ddition of spirulin hd n effect on the nlyzed prmeters of cookies nd cookie dough. Only crispness, cookie geometry nd density of cookie dough were wekly correlted with the mount of microlge powder ddition. Sttisticl nlysis indicted sttisticlly significnt correltion between hrdness mesured by texture nlyzer, color prmeters nd overll sensory qulity (p<0,05). Color ws strongly nd significntly dependent on the spirulin content in the recipe. Bsed on the sttisticl nlysis, it cn be ssumed tht crispness nd frcturbility of cookies with spirulin did not depend significntly on ny of the nlyzed vribles (Tble 4). The vribles describing properties of cookie dough hd strongly correlted with those describing the bked product. This my indicte tht by knowing properties of the cookie dough before bking, we cn nticipte fetures of the finl product. Hrdness of cookies mesured with texture nlyzer ws correlted with spirulin content, which ws lso confirmed by liner regression (Fig. 2). 4. CONCLUSIONS Spirulin hs influence on most physicl nd sensory properties of cookies. Its even minor ddition hd strong impct on chnge of color to green of the cookie dough nd bked products. Addition of microlge cused decrese in moisture content nd hrdness mesured by texture nlyzer. It ws observed tht the color nd hrdness of products hd n impct on the overll sensory qulity. More brown color nd less green improved cceptnce of product. Becuse of incresing consumers interest in novel food ingredients such s microlge, production of cookies with spirulin ddition my be forwrd-looking development. Due to high content of bioctive ingredients nd low sensory cceptbility 1% ddition of spirulin powder seems to be optimum. Unfortuntely, lrger quntities of spirulin cused significnt chnges in some prmeters ffecting qulity of cookies. REFERENCES Bjersk J., Mildner-Szkuldrz S., Górnś P. nd Seglin D The effects of muffins enriched with sour cherry pomce on cceptbility, glycemic response, stiety nd energy intke: rndomized crossover tril. J. Sci. Food Agr. 96(7): Bl L.M., Kr A., Sty S. nd Nik S.N Kinetics of colour chnge of bmboo shoot slices during microwve drying. Int. J. Food Sci. Tech. 46: Biłek M. nd Rutkowsk J The importnce of linolenic cid in the prevention nd tretment. Postępy Hig Med Dosw 69: Itl. J. Food Sci., vol. 30,

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