Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass
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ORIGINAL ARTICLE
Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass Oya Irmak S¸ ahin1
Revised: 22 March 2020 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effects of Spirulina platensis and Dunaliella salina biomass (1% and 2%) on formulated cookies were studied. Colour, hardness, moisture content, ash content, protein content, lipid content, total phenolic content and total antioxidant activity by CUPRAC were assessed, and a sensory evaluation of the cookies was performed. The results show that the cookies baked with added Spirulina were significantly harder and darker than the controls, and the Dunaliella addition did not affect the protein content as much as the Spirulina addition, but the effect on moisture content was significantly positive. Additionally, higher total phenolic content and CUPRAC values were found for the Dunaliella-enriched cookies. After the sensory evaluation, the Dunaliella-enriched cookies were more acceptable to consumers. Keywords Spirulina platensis Dunaliella salina Cookies Chemical composition Physical properties Microalgae Food
Introduction Microalgae have been used for many years in human and animal nutrition and have received increasing attention due to their nutraceutical and therapeutic functions. They have attracted great attention due to their important therapeutic applications; offer a protective mechanism against diabetes and obesity, and are a promising source of protein and & Oya Irmak S¸ ahin [email protected] 1
Department of Chemical and Process Engineering, Faculty of Engineering, Yalova University, Yalova, Turkey
other biologically active ingredients (de Morais et al. 2015; Khan et al. 2018). Spirulina biomass contains a highly digestible protein with a significant amount of gamma-linolenic acid and is a major source of each essential amino acids (Khan et al. 2018). It is also a source of structurally diverse exopolysaccharides, chlorophylls and phycobiliproteins that have multiple pharmaceutical functions, such as antioxidant, antitumor, antihyperlipidemic, neuroprotective, hepatoprotective, antibacterial and anticoagulant activities (Bishop and Zubeck 2012; Garcı´a-Segovia et al. 2017). The other most cultivated microalgae, Dunaliella sp., synthesises high amounts of carbohydrates, b-carotene, glycerol, Vitamin C and Vitamin A under stress conditions as salinity, irradiance and nutrient-limitations (Bishop and Zubeck 2012). Dunaliella biomass has great benefits in terms of the molecular improvement of recombinant proteins and decreasing the risk of cancer (Borowitzka and Siva 2007), making it useful for therapeutic, dietetic and industrial applications. Due to these characteristics and its approval as ‘generally recognised as safe’ by the FDA, microalgae, especially Arthrospira (Spirulina) platensis, are widely used in the food industry as an ingredient in specialty food bars, powdered nutritional drinks, popcorn, beverages, fruit and vegetable juices
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