Spirulina crostini: a new sourdough bakery product

The aim of this work was to evaluate the influence of the integration of Arthrospira platensis F&M-C256 (commonly known as spirulina) on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough as leavening and fermentation agent was used. Three percentages of Arthrospira platensis F&M-C256 were tested: 2% (w/w), typically used in algal-based products, and two higher levels, 6% and 10% (w/w), to supplement with substantial contents of algal proteins and bioactives the final product. No significant differences in lactic acid bacteria and yeast cell concentrations between “spirulina crostini” and the control were observed at the end of the fermentation. Despite a lower volume increase compared to the control, the “spirulina crostini” dough reached a technological appropriate volume after fermentation. All the “spirulina crostini” showed higher protein content compared to the control. Six and ten percent integrated “crostini” also presented significantly higher total phenolic content and in vitro antioxidant capacity. A significantly lower value of in vitro dry matter digestibility between “spirulina crostini” and the control was found. Also crude protein digestibility decreased with increasing A. platensis F&M-C256 integration levels. In order to evaluate “spirulina crostini” in terms of colour, smell, taste, texture, global consumers' appreciation (6 levels from “very pleasant” to “very unpleasant”) sensory analysis assays were performed. The buying intention was also assessed, from “would certainly buy” to “certainly wouldn't buy” (5 levels). The result of the sensory analysis will be presented.