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Optimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach

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Abstract

Arthrospira platensis is considered a beneficial food due to its nutrition-rich content. Research on the development of food enrichment with its biomass is an important issue. This study was aimed to improve properties of biscuit by incorporation of A. platensis. The taste of the biscuit became attractive by the incorporation of A. platensis (4%) with the increase in the hardness and crispness levels. Optimum formulation was found to contain 40 mg g−1 A. platensis, 130.8 mg g−1 oil, 149 mg g−1 sugar, and 496.4 mg g−1 flour. The incorporation of 4% A. platensis resulted in an enhancement of protein (to about 56.92%) and the amino acid contents of biscuit. The best sensory color scores observed in trial containing 4% A. platensis was 4.5. The incorporation of A. platensis had great potential to enrich biscuit content.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Funding

This research was supported by TUBİTAK (The Scientific and Technical Research Council of Turkey) with the Project No: 317048, Şölen Food Company, and Scientific Research Projects Executive Council of University of Gaziantep.

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Authors and Affiliations

  1. Department of Biology, Faculty of Art and Science, Gaziantep University, 27310, Gaziantep, Turkey

    Didem Gün & Abuzer Çelekli

  2. Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310, Gaziantep, Turkey

    Hüseyin Bozkurt & Sevim Kaya

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  1. Didem Gün
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  2. Abuzer Çelekli
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  3. Hüseyin Bozkurt
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  4. Sevim Kaya
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Correspondence to Abuzer Çelekli.

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Gün, D., Çelekli, A., Bozkurt, H. et al. Optimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach. J Appl Phycol 34, 1555–1563 (2022). https://doi.org/10.1007/s10811-022-02702-5

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