%0 Journal Article
%T Development of cassava doughnuts enriched with Spirulina platensis biomass Desenvolvimento de 'sonho de mandioca' enriquecido com biomassa de Spirulina platensis
%A Samantha Ferreira Rabelo
%A Ailton Cesar Lemes
%A Katiuchia Pereira Takeuchi
%A Marcela Tostes Frata
%J Brazilian Journal of Food Technology
%D 2013
%I Instituto de Tecnologia de Alimentos - ITAL
%X The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Maillard's reaction and mask the green colour of the biomass. The formulations were evaluated in relation to their proximate, sensory and technological compositions, which, when compared to the standard formulation, without the addition of S. platensis biomass and inverted sugar, showed the feasibility of adding the biomass to bestow nutritional enrichment without significantly affecting the sensory acceptance of the product or its typical characteristics. Cultivos da cianobact¨¦ria Spirulina platensis v¨ºm sendo conduzidos utilizando-se ureia como fonte de nitrog¨ºnio, em processo descont¨ªnuo alimentado, para obten  o de biomassa desidratada para ser incorporada em alimentos visando enriquecimento nutricional e conferir car¨¢ter funcional em virtude da composi  o rica em prote¨ªnas, vitaminas e diversos componentes bioativos. Neste trabalho, foi estudada a substitui  o da farinha de trigo pela mandioca, al¨¦m da adi  o de biomassa de Spirulina platensis e a ¨²car invertido, para desenvolver um 'sonho' com elevada taxa da Rea  o de Maillard para mascarar a colora  o verde da biomassa, por meio da metodologia de superf¨ªcie de resposta. As formula  es foram avaliadas em rela  o aos aspectos de composi  o centesimal, sensoriais e tecnol¨®gicos que, quando comparados com o padr o, sem adi  o de biomassa de S. platensis e a ¨²car invertido, demonstraram a viabilidade da adi  o da biomassa para conferir enriquecimento nutricional sem afetar, de forma significativa, a aceita  o sensorial e as caracter¨ªsticas t¨ªpicas do produto obtido.
%K Sem gl¨²ten
%K Rea  o de Maillard
%K A ¨²car invertido
%K Enriquecimento nutricional
%K Gluten free
%K Maillard's reaction
%K Inverted sugar
%K Nutritional enrichment
%U http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000100006