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Foods 2017, 6(8), 57; https://doi.org/10.3390/foods6080057

The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

1
Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
2
Riddet Institute, Palmerston North 4442, New Zealand
3
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
*
Author to whom correspondence should be addressed.
Received: 23 May 2017 / Revised: 6 July 2017 / Accepted: 21 July 2017 / Published: 26 July 2017
(This article belongs to the Special Issue Grain-based Foods: Processing, Properties, and Heath Attributes)
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Abstract

Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie. View Full-Text
Keywords: microalgae; Hematococcus pluvialis; astaxanthin; bakery products; glycaemic response; antioxidant microalgae; Hematococcus pluvialis; astaxanthin; bakery products; glycaemic response; antioxidant
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Hossain, A.K.M.M.; Brennan, M.A.; Mason, S.L.; Guo, X.; Zeng, X.A.; Brennan, C.S. The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods 2017, 6, 57.

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