Effect of Spirulina platensis on the content values of wheat bread

Due to their nutritional composition, algae are promising ingredients in the development of new foods. The aim of our work was to prepare bread containing Spirulina platensis (new name Arthrospira platensis) in different percentages (0.5, 1.0, 2.5%) within the framework of the MSZ 6369/8-1988 standard, and to determine its content (dry matter, ash, fat, protein/nitrogen, fiber content, carbohydrate content, and polyoxide, color), as well as its texture and color. Furthermore, we assessed consumer opinions through a sensory evaluation. We found that increasing the width and shape fraction while decreasing the height. The results showed that the antioxidant and polyphenols properties of Spirulina-enriched breads increased. The protein, nitrogen, fibre content increased and carbohydrate, energy value properties of Spirulina-enriched breads decreased with increasing concentration of algae. Spirulina powder increased the greenness of the bread and decreased the lightness of the crumb. The hardness, cohesiveness and springiness increased with the addition of Spirulina to bread, while the gumminess and chewiness values became lower compared to the control. Consumer acceptability results showed that the addition of Spirulina at a concentration of 2.5% significantly reduced overall acceptance. Our results indicated that Spirulina cyanobacteria, can be a suitable raw material for making bread, also from the point of view of healthier and sustainable nutrition.