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: | , , , , , , , , , , , |
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| Format: | Report biblioteca |
| Language: | Persian |
| Published: |
Iranian Fisheries Science Research Institute
2016
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| Subjects: | Spirulina, Bread, Iron, Fatty acid, Spirulina platensis, Investigation, Cup, Cake, Cookie, |
| Online Access: | http://hdl.handle.net/1834/14001 |
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| Summary: | 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. |
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