Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae)
The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p>0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P<0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p>0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples.
Main Authors: | , , , , , , , , , , , |
---|---|
Format: | monograph biblioteca |
Language: | Persian |
Published: |
Iranian Fisheries Science Research Institute
2016
|
Subjects: | Aquaculture, Iran, Spirulina, Bread, Iron, Fatty acid, Spirulina platensis, Investigation, Cup, Cake, Cookie, |
Online Access: | http://hdl.handle.net/1834/39978 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-aquadocs-1834-39978 |
---|---|
record_format |
koha |
spelling |
dig-aquadocs-1834-399782021-07-16T03:06:35Z Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) Moradi, Yazdan Mattalebi, A.A. Ghaeni, M. Hadaegh, H. Mosadegh, M. Khosravi, K. Hossini, S.H. Sharokhi, S. Babaei, M. Safavi, E. Shekh, Gh. Matinfar, A. Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p>0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P<0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p>0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples. 2021-06-24T18:30:36Z 2021-06-24T18:30:36Z 2016 monograph 46554 http://hdl.handle.net/1834/39978 fa http://www.ifro.ir/ application/pdf application/pdf 48 Iranian Fisheries Science Research Institute Tehran, Iran http://aquaticcommons.org/id/eprint/25585 18721 2018-10-14 02:25:23 25585 Iranian Fisheries Science Research Institute |
institution |
UNESCO |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-aquadocs |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Repositorio AQUADOCS |
language |
Persian |
topic |
Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie |
spellingShingle |
Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie Moradi, Yazdan Mattalebi, A.A. Ghaeni, M. Hadaegh, H. Mosadegh, M. Khosravi, K. Hossini, S.H. Sharokhi, S. Babaei, M. Safavi, E. Shekh, Gh. Matinfar, A. Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
description |
The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p>0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P<0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p>0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples. |
format |
monograph |
topic_facet |
Aquaculture Iran Spirulina Bread Iron Fatty acid Spirulina platensis Investigation Cup Cake Cookie |
author |
Moradi, Yazdan Mattalebi, A.A. Ghaeni, M. Hadaegh, H. Mosadegh, M. Khosravi, K. Hossini, S.H. Sharokhi, S. Babaei, M. Safavi, E. Shekh, Gh. Matinfar, A. |
author_facet |
Moradi, Yazdan Mattalebi, A.A. Ghaeni, M. Hadaegh, H. Mosadegh, M. Khosravi, K. Hossini, S.H. Sharokhi, S. Babaei, M. Safavi, E. Shekh, Gh. Matinfar, A. |
author_sort |
Moradi, Yazdan |
title |
Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
title_short |
Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
title_full |
Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
title_fullStr |
Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
title_full_unstemmed |
Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) |
title_sort |
investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using spirulina microalgae) |
publisher |
Iranian Fisheries Science Research Institute |
publishDate |
2016 |
url |
http://hdl.handle.net/1834/39978 |
work_keys_str_mv |
AT moradiyazdan investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT mattalebiaa investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT ghaenim investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT hadaeghh investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT mosadeghm investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT khosravik investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT hossinish investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT sharokhis investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT babaeim investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT safavie investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT shekhgh investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae AT matinfara investigationonpossibilityofenrichmentsomegrainproductsbreadcupcakeandcookiebyusingspirulinamicroalgae |
_version_ |
1756079966073651200 |