Table 6.
In vitro protein digestibility of breads prepared with 100% wheat flour (control) or wheat flour substituted with 12% microalgae (Tetraselmis chui, Chlorella vulgaris and Microchloropsis gaditana) biomass.
| In Vitro Protein Digestibility (%) | Control | TcR | TcT | CvR | CvT | MgR | MgT |
|---|---|---|---|---|---|---|---|
| Dissolved protein | 83.2 ± 1.4 a | 67.4 ± 1.8 c | 59.3 ± 1.4 d | 74.2 ± 1.2 b | 67.6 ± 1.7 c | 70.1 ± 1.6 bc | 61.7 ± 0.4 d |
| Small peptides | 82.7 ± 0.8 d | 86.9 ± 0.1 ab | 86.2 ± 0.1 a | 85.5 ± 0.1 bc | 84.8 ± 0.5 c | 86.0 ± 0.3 ab | 86.2 ± 0.3 ab |
|
In vitro protein digestibility as DSEC |
68.5 ± 0.6 a | 56.1 ± 2.8 c | 50.5 ± 0.6 d | 63.4 ± 1 b | 57.3 ± 1.2 c | 60.3 ± 1.3 bc | 53.2 ± 0.7 d |
Values in the same row sharing the same letter are not significantly different (p > 0.05).