Preparation and Quality Evaluation of Steamed Buns with Spirulina Powder

This study aimed to develop high-quality steamed buns enriched with spirulina powder (SP) to enhance their nutritional value. We investigated the effects of SP addition on the microscopic properties of the dough, as well as the texture, quality, and nutritional profile of the steamed buns. The results indicated that adding more than 5% SP disrupts the gluten network structure, resulting in a reduction in the specific volume of the steamed buns. However, the height-to-diameter ratio of the steamed buns increases slightly with the addition of SP in certain amounts. As the amount of SP added increases, the color of the steamed buns gradually turns green and darkens, while the texture becomes harder. A small amount of SP improves the elasticity and overall sensory score of the steamed buns. With a 2% SP addition, the sensory score of the steamed bun is relatively high; however, overall consumer preference declines when the addition exceeds 5%. SP steamed buns exhibit superior antioxidant properties. The steamed bun containing 5% SP exhibits a total phenolic content (TPC) of 1120.4 mg GAE per 100 g of dry weight, alongside a DPPH radical inhibition rate of 54.78%. These values were 2.21 and 3.51 higher, respectively, compared to buns without SP. Additionally, the protein content of the SP steamed buns increased significantly and the amino acid composition was more comprehensive, with increased levels of lysine and alanine. The results concluded that the steamed buns were of the best quality when 2% SP was added. This study provides a reference for the application of spirulina powder in steamed buns.