Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i4.583-587.2204

Keywords:

Spirulina platensis, protein, amino acid, biscuit, chocolate

Abstract

Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

Author Biography

Oya Irmak Şahin, Process Engineering Department, Faculty of Engineering, Yalova University, 77200 Yalova

Process Engineering Department

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Published

16.04.2019

How to Cite

Şahin, O. I. (2019). Effect of Spirulina Biomass Fortification for Biscuits and Chocolates. Turkish Journal of Agriculture - Food Science and Technology, 7(4), 583–587. https://doi.org/10.24925/turjaf.v7i4.583-587.2204

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Section

Research Paper