Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

Oya Irmak Şahin

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.

Keywords


Spirulina platensis; protein; amino acid; biscuit; chocolate

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

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: