RESUMO Existe uma demanda por pesquisas prospectivas de microalgas isoladas da região Nordeste do Brasil que possam ser potencialmente importantes à indústria de alimentos. Nesta pesquisa foram avaliadas as características da cinética de crescimento sob condições controladas de cultivo (temperatura = 24 ± 1 ºC, iluminação 150 µmol fótons m-2 s-1, fotoperíodo de 12 h), a qualidade nutricional e o perfil lipídico de doze espécies regionais de microalgas visando suprir esta lacuna. Diferenças nas características de crescimento e na composição química foram observadas nas espécies pesquisadas, com maiores teores de carboidratos (> 25 g 100 g-1) registrados em várias cepas de Chlorococcum e na microalga marinha Amphidinium carterae, de proteína (> 35 g 100 g-1) em Scenedesmus acuminatus e Pediastrum tetras e de lipídios (> 25 g 100 g-1) em A. carterae e em algumas cepas de Chlorococcum sp. (cf. hypnosporum). A Chlamydomonas sp. apresentou os maiores teores de carotenoides (64,92 mg g-1), clorofila-a (234,74 mg g-1) e clorofila-b (59,34 mg g-1). O perfil lipídico evidenciou a presença dos ácidos palmítico, oleico (ω-9), linoleico (ω-6) e α-linolênico (ω-3), com mais de 50% de ômegas em sua composição total de ácidos graxos, em Chlorella cf. minutissima, em quatro cepas de Chlorococcum sp. (cf. hypnosporum), P. tetras, Planktothrix isothrix e S. acuminatus. No que concerne aos nutrientes químicos foi observado que as microalgas citadas são fontes potenciais de produção de ômegas, carotenoides e clorofilas para serem utilizados na indústria de alimentos.

ABSTRACT There is an increasing demand for bioprospection focusing on microalgae isolated from the northeastern region of Brazil with potential importance for food industries. To attend that need, we evaluated the characteristics of 12 regional species of microalgae grown under controlled cultivation conditions (temperature = 24 ± 1 ºC, illumination 150 µmol photons m-2 s-1, photoperiod of 12 h) in terms of their nutritional quality and lipid profiles. Significant differences in growth characteristics and chemical compositions were observed among the species investigated. High carbohydrate contents (> 25 g 100 g-1) were recorded in various strains of Chlorococcum and the marine microalga Amphidinium carterae; high protein contents (> 35 g 100 g-1) were observed in Scenedesmus acuminatus and Pediastrum tetras; and high lipid contents (> 25 g 100 g-1) in A. carterae and some strains of Chlorococcum sp. (cf. hypnosporum). Chlamydomonas sp. demonstrated the greatest production of carotenoids (64.92 mg g-1), chlorophyll-a (234.74 mg g-1), and chlorophyll-b (59.34 mg g-1). The lipid profiles of Chlorella cf. minutissima, four strains of Chlorococcum sp. (cf. hypnosporum), P. tetras, Planktothrix isothrix, and S. acuminatus indicated the presence of palmitic, oleic (ω-9), linoleic (ω-6) and α-linolenic (ω-3) acids, with more than 50% omegas in the total composition of their fatty acids. In terms of chemical nutrients, the microalgae cited were found to be potential sources of omegas, carotenoids, and chlorophylls that could be used in food industries.

Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g–1), compared to a standard formulation of 1.88% (306.5 mg.50g-1) salt, corresponding to the prognosis recommended by the National Health Surveillance Agency.