POSSIBILITY OF USING MICROALGAE SPIRULINA PLATENSIS POWDER IN INDUSTRIAL PRODUCTION OF IRANIAN TRADITIONAL COOKIES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SALEHIFAR M.; SHAHBAZIZADEH S.; KHOSRAVI DARANI K.; BEHMADI H.; FERDOWSI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:7 | Issue:4 (29) Page(s): 63-72

Download Full-Text

Persian Verion

View:

1,121

Download:

Cites:

Information Journal Paper

Title

POSSIBILITY OF USING MICROALGAE SPIRULINA PLATENSIS POWDER IN INDUSTRIAL PRODUCTION OF IRANIAN TRADITIONAL COOKIES

Author(s)

Keywords

SPIRULINA PLATENSIS MICROALGAEQ3

FORTIFICATIONQ2

COOKIEQ3

Abstract

Background and Objective: There are a few studies about wheat flour FORTIFICATION with powdered Spirulina platensismicroalgae to produce industrial COOKIEs. The objective of this study was to investigate the effects of SPIRULINA PLATENSIS MICROALGAE used in production of traditional Iranian COOKIEs on their nutritional value, color and texture.Materials and methods: Samples of COOKIEs were prepared using S. pirulina platensis at a level (% w/w) of 0.0, 0.5, 1.0 and 1.5%. The protein, iron and poluunsaturated fatty acid (PUFA) contents of the samples were measured by microkjeldahl, atomic absorption and GC mass chromatography, respectively; the peroxide value in the four samples was also determined. Sensory evaluation (hedonic scale 1-5) of the samples was made by 14 trained panelists.Results: The iron, protein and g-linolenic acid contents of the fortified COOKIEs were higher, and their peroxide value lower, than the respective control values. With regard to sensory evaluation, COOKIE samples containing 1.0% and 1.5%S. platensis scored highest following the control sample (p<0.05).Conclusion: It is possible to produce COOKIEs fortified with1.0-1.5% S. platensis with desirable nutritional and sensory characterstics.

Cites

OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY

References

No record.

Cite

APA: Copy

SALEHIFAR, M., SHAHBAZIZADEH, S., KHOSRAVI DARANI, K., BEHMADI, H., & FERDOWSI, R.. (2013). POSSIBILITY OF USING MICROALGAE SPIRULINA PLATENSIS POWDER IN INDUSTRIAL PRODUCTION OF IRANIAN TRADITIONAL COOKIES. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(4 (29)), 63-72. SID. https://sid.ir/paper/121168/en

Vancouver: Copy

SALEHIFAR M., SHAHBAZIZADEH S., KHOSRAVI DARANI K., BEHMADI H., FERDOWSI R.. POSSIBILITY OF USING MICROALGAE SPIRULINA PLATENSIS POWDER IN INDUSTRIAL PRODUCTION OF IRANIAN TRADITIONAL COOKIES. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;7(4 (29)):63-72. Available from: https://sid.ir/paper/121168/en

IEEE: Copy

M. SALEHIFAR, S. SHAHBAZIZADEH, K. KHOSRAVI DARANI, H. BEHMADI, and R. FERDOWSI, “POSSIBILITY OF USING MICROALGAE SPIRULINA PLATENSIS POWDER IN INDUSTRIAL PRODUCTION OF IRANIAN TRADITIONAL COOKIES,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 4 (29), pp. 63–72, 2013, [Online]. Available: https://sid.ir/paper/121168/en

Related Journal Papers