EVALUATING THE FEASIBILITY OF INDUSTRIAL COOKIES FORTIFICATION USING SPIRULINA PLATENSIS MICROALGAE

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

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:3 (17) Page(s): 39-46

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Title

EVALUATING THE FEASIBILITY OF INDUSTRIAL COOKIES FORTIFICATION USING SPIRULINA PLATENSIS MICROALGAE

Author(s)

SALEHIFAR M. | SHAHBAZIZADEH S. | KHOSRAVI DARANI K. | BEHMADI H. | Issue Writer Certificate

Keywords

SPIRULINA PLATENSISQ1

PROTEINQ2

IRONQ3

γ-LINOLENIC ACIDQ2

COLORQ2

TEXTUREQ2

COOKIEQ2

Abstract

SPIRULINA PLATENSIS is a photosynthetic, filamentous microalgae which belongs to Cyanobacteria. In this study, S.platensis microalgae was added at 0, 0.5, 1 and 1.5% w/w incorporation levels to the commercial formulation of COOKIEs and effects of microalgae addition on PROTEIN and IRON content, fatty acid profile, textural and COLOR properties of COOKIEs were evaluated by automatic kjeldahl system, atomic absorption spectrophotometer, gass chromatography, texturometer and Hunter lab system, respectively. Results showed that PROTEIN, IRON and g-linolenic acid content of fortified COOKIEs significantly increased compared with the control group. Evaluating the firmness changes of treatments showed that the TEXTURE of 1.5% w/w microalgae COOKIEs remained well, during storage period (p<0.05). COLOR stability of 0/5, 1.0 and 1.5% w/w microalgae COOKIEs was significantly more than control along three months of storage period while no significant difference was observed between microalgae COOKIEs (p<0.05). Totally, it can be concluded that it is possible to produce fortified COOKIEs with desirable nutritional and physical characteristics by adding 1.5% w/w S.platensis microalgae.

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APA: Copy

SALEHIFAR, M., SHAHBAZIZADEH, S., KHOSRAVI DARANI, K., & BEHMADI, H.. (2013). EVALUATING THE FEASIBILITY OF INDUSTRIAL COOKIES FORTIFICATION USING SPIRULINA PLATENSIS MICROALGAE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 39-46. SID. https://sid.ir/paper/176481/en

Vancouver: Copy

SALEHIFAR M., SHAHBAZIZADEH S., KHOSRAVI DARANI K., BEHMADI H.. EVALUATING THE FEASIBILITY OF INDUSTRIAL COOKIES FORTIFICATION USING SPIRULINA PLATENSIS MICROALGAE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):39-46. Available from: https://sid.ir/paper/176481/en

IEEE: Copy

M. SALEHIFAR, S. SHAHBAZIZADEH, K. KHOSRAVI DARANI, and H. BEHMADI, “EVALUATING THE FEASIBILITY OF INDUSTRIAL COOKIES FORTIFICATION USING SPIRULINA PLATENSIS MICROALGAE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 39–46, 2013, [Online]. Available: https://sid.ir/paper/176481/en

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