The Potential of Porphyridium cruentum in the Development of Gluten-Free Pancakes

Abstract

Microalgae are natural and valuable products to cover food needs. Porphyridium cruentum is a red marine microalgae, capable of accumulating bioactive substances such as exopolysaccharides (EPS), polyunsaturated fatty acids (PUFAs), and R-phycoerythrin (R-PE). Gluten-free pancakes were made with 2% and 4% biomass of P. cruentum. Cooking 
loss, pH, moisture, ash, protein, texture profile analysis, and color were evaluated; a sensory evaluation was also conducted to assess color, smell, flavor, hardness, and overall acceptability. The sensory evaluation did not have significant statistical differences. There was also no difference in cooking loss or moisture content (%), but ash content (%) increased with increasing microalgae content. In the texture of the samples, there was no difference in cohesiveness. The use of this microalgae as a food ingredient is a promising form of enrichment and a feasible alternative for the addition in various products.