Nutritional and organoleptic data for bakery products formulated with microalgae

This abstract focuses on the data obtained and published in the paper “Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products”.
In a period between 2021 and 2023, the processat team of the Post-harvest group of IRTA FRUITCENTRE carried out the following studies.
The consumption of microalgae in modern society is mostly limited to Spirulina and Chlorella, either as food supplements or as “innovative ingredients”.
Hence the need to open up the possibilities of their consumption. This is why we analyze the interaction of these ingredients within a “consumable” of high demand and distribution such as baked goods.
We focus not only on the interaction and physical impact of microalgae in various baked goods, but also on the possible and potential nutritional impact on the consumer.
The analyses carried out were performed according to the protocols established within the processing equipment, which are briefly described in this dataset.
The data contained in this data set range from physical parameters such as “color, size, texture” as well as chemical parameters such as “antioxidant capacity or protein content” among others.

本摘要聚焦于论文《探索微藻在烘焙产品配方中的营养潜力》中获取并发表的数据。2021至2023年间，IRTA FRUITCENTRE采后研究组的processat团队开展了以下研究：现代社会中微藻的消费大多局限于螺旋藻（Spirulina）和小球藻（Chlorella），或以食品补充剂形式，或作为“创新成分”使用。因此，有必要拓展其消费可能性。为此，我们分析了这些成分在烘焙食品这类高需求、广分销的“可食用产品”中的相互作用。研究不仅关注微藻在各类烘焙食品中的相互作用及物理影响，还关注其对消费者可能产生的潜在营养影响。所开展的分析遵循加工设备内建立的实验方案进行，本数据集包含颜色、大小、质地等物理参数，以及抗氧化能力、蛋白质含量等化学参数。