Autor(es): Castillo, Aly ; Finimundy, Tiane C. ; Heleno, Sandrina A. ; Rodrigues, Paula ; Fernandes, Filipa Alexandra ; Pereira, Simón ; Lores, Marta ; Barros, Lillian ; Garcia-Jares, Carmen
Data: 2023
Identificador Persistente: http://hdl.handle.net/10198/28852
Origem: Biblioteca Digital do IPB
This work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 µg g−1) and fatty acids (76 ± 2mgg−1) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (*L), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtained.
