Turkish Journal of Agriculture: Food Science and Technology (Apr 2019)

Effect of Spirulina Biomass Fortification for Biscuits and Chocolates

  • Oya Irmak Şahin

DOI
https://doi.org/10.24925/turjaf.v7i4.583-587.2204
Journal volume & issue
Vol. 7, no. 4
pp. 583 – 587

Abstract

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Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

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