Effect of Spirulina Biomass Fortification for Biscuits and Chocolates
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 platen...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2204 |
| _version_ | 1797914417703157760 |
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| author | Oya Irmak Şahin |
| author_facet | Oya Irmak Şahin |
| author_sort | Oya Irmak Şahin |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T12:27:29Z |
| format | Article |
| id | doaj.art-4f867380f29043898ad61b1bcb2c054e |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:27:29Z |
| publishDate | 2019-04-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-4f867380f29043898ad61b1bcb2c054e2023-02-15T16:15:07ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-04-017458358710.24925/turjaf.v7i4.583-587.22041121Effect of Spirulina Biomass Fortification for Biscuits and ChocolatesOya Irmak Şahin0Process Engineering Department, Faculty of Engineering, Yalova University, 77200 YalovaMicroalgae 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2204spirulina platensisproteinamino acidbiscuitchocolate |
| spellingShingle | Oya Irmak Şahin Effect of Spirulina Biomass Fortification for Biscuits and Chocolates Turkish Journal of Agriculture: Food Science and Technology spirulina platensis protein amino acid biscuit chocolate |
| title | Effect of Spirulina Biomass Fortification for Biscuits and Chocolates |
| title_full | Effect of Spirulina Biomass Fortification for Biscuits and Chocolates |
| title_fullStr | Effect of Spirulina Biomass Fortification for Biscuits and Chocolates |
| title_full_unstemmed | Effect of Spirulina Biomass Fortification for Biscuits and Chocolates |
| title_short | Effect of Spirulina Biomass Fortification for Biscuits and Chocolates |
| title_sort | effect of spirulina biomass fortification for biscuits and chocolates |
| topic | spirulina platensis protein amino acid biscuit chocolate |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2204 |
| work_keys_str_mv | AT oyairmaksahin effectofspirulinabiomassfortificationforbiscuitsandchocolates |