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Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass

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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.

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  1. Department of Chemical and Process Engineering, Faculty of Engineering, Yalova University, Yalova, Turkey

    Oya Irmak Şahin

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Şahin, O.I. Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass. J Food Sci Technol 57, 3639–3646 (2020). https://doi.org/10.1007/s13197-020-04396-4

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  • DOI: https://doi.org/10.1007/s13197-020-04396-4

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