EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES

Main Article Content

S. ONACIK-GÜR
A. ŻBIKOWSKA
B. MAJEWSKA

Keywords

microalgae, spirulina, biscuits, sensory analysis, texture analysis

Abstract

Nowadays scientists are looking for new food ingredients, which are not seasonal and rich in bioactive compounds, such as microalgae.


The aim of this research was to enrich wholegrain cookies with microalgae (Spirulina platensis) powder. 1%, 2% and 3% of spirulina was used to fortify the cookies. Physical, textural and sensorial properties of cookies were analyzed.


The addition of microalgae even in small amounts (1%) changed color of cookies significantly to intensive green color. Decrease of moisture content and hardness of cookies was correlated with addition of microalgae powder. It was observed that hardness measured by sensory analysis increased with the spirulina content. Microalgae had a negative impact on the overall quality.

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