Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Luminița CATANĂ, Monica CATANĂ, Anda-Grațiela BURNETE, Monica-Alexandra DÂRĂ, Florica CONSTANTINESCU, Gabriela CRIVEANU, Adrian ASĂNICĂ
Diabetes mellitus is a condition with a high incidence both nationally and internationally. In Romania, according to data provided by the Romanian Society of Diabetes, Nutrition, and Metabolic Diseases, 1 in 10 romanians suffer from diabetes mellitus. In diabetes and obesity, diet is an essential therapeutic element, and therefore, the development of low-carb bakery products is of real interest. This paper presents research on the development of a mini-baguette fortified with Spirulina powder (fortification levels 1-4%), intended for diabetics and obese individuals. The low-carb mini-baguette fortified with 4% Spirulina powder exhibits superior sensory qualities and has the lowest total carbohydrate content (39.47%) and available carbohydrates (30.57%). It stands out due to its protein content (13.98%), total fiber (8.90%), mineral elements (K =315.67 mg/100 g; Mg =92.85 mg/100 g; Ca =68.47 mg/100 g; Fe = 3.576 mg/100 g; Zn = 2.387 mg/100 g), total polyphenols (158.75 mg GAE/100 g) and demonstrates antioxidant capacity (182.45 mg Trolox Equivalents/100 g).
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