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123819

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

The present study focused on results estimating impact of the addition 0,.5, 1, 1.5, 2 and 2.5 % of Spirulina powder (SP) on the proximate chemical composition, energy (K.cal/100g), physical properties and sensory evaluation of the resultant biscuit samples. The data showed that Spirulina addition did not influence any deteriorative effect on the physical and sensorial characteristics with increasing in the nutritive value due to increment of Spirulina substitution level. In general, all treatments resulted in biscuits accepted organoleptically. The study recommends that spirulina powder could be essentially incorporated with biscuit formulation up to 2.5 gm /97.5 gm wheat flour to improve its nutritional value without causing any quality attributes or sensorial defect.            
 

DOI

10.21608/asejaiqjsae.2020.123819

Keywords

biscuits, Spirulina, Chemical composition, Physical properties, Sensory evaluation

Authors

First Name

Hamid M.

Last Name

Ziena

MiddleName

-

Affiliation

Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, 22516 - Egypt

Email

-

City

-

Orcid

-

First Name

Mahmoud A.

Last Name

Rozan

MiddleName

-

Affiliation

Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, 22516 - Egypt

Email

-

City

-

Orcid

-

First Name

Heba E.

Last Name

Ghozlan

MiddleName

-

Affiliation

Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, 22516 - Egypt

Email

-

City

-

Orcid

-

Volume

41

Article Issue

OCTOBER- DECEMBER

Related Issue

18055

Issue Date

2020-12-01

Receive Date

2020-10-21

Publish Date

2020-12-01

Page Start

447

Page End

453

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 41_Issue OCTOBER- DECEMBER_Pages 447-453.pdf

PDF . 312.9kB

Link

https://asejaiqjsae.journals.ekb.eg/article_123819.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=123819

Order

3

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Details

Type

Article

Created At

22 Jan 2023