Microalgae Incorporated in Bakery Products: Application to Millet Pretzel

Abstract

The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel samples labeled CW0.6, CW0.8 and CW1.0, the flour base consisted of 80% foxtail millet flour and 20% little millet flour. On the other hand, the samples labeled TS0.6, TS0.8 and TS1.0 were made using a base of 75% foxtail millet flour and 25% little millet flour. The research conducted a thorough analysis to understand how these different flour blends and the addition of microalgae impacted the physico - chemical properties of the final products. Additionally, the sensory quality was assessed by a semi-trained panelist based on color, appearance, taste, flavor, texture and overall quality. The study revealed that the combination of different flour blends and varying concentrations of microalgae had a significant impact on the protein content of the pretzels. Specifically, pretzels with 1% microalgae biomass stood out due to their high protein content, making them a nutritious option. However, pretzels formulated with 0.8% microalgae received higher scores in sensory evaluations, indicating that this concentration was more favorable in terms of taste and overall sensory experience. In terms of other physico - chemical properties, the moisture content of the pretzels ranged from 31.67% to 33.95%, and the ash content varied from 1.653% to 1.953%. The findings of this study suggest that it is feasible to produce millet pretzels incorporated with microalgae that are both nutritious and appealing to consumers. This research opens up new possibilities for developing healthy and tasty snack options using millet and microalgae.