Fortification of Iranian Traditional Cookies with Spirulina platensis
Saeede Shahbazizadeh, Kianoush Khosravi-Darani, Sara Sohrabvandi
Annual Research & Review in Biology · pp. 144–154 · Published 23 May 2015
10.9734/ARRB/2015/13492Abstract
Background: Nowadays, there is a great interest towards medical and nutritional properties of Spirulina platensis due to its beneficial compounds. The purpose of this study was to incorporate Iranian traditional cookies with S. platensis biomass as a supplement ingredient. Materials and Methods: The wheat flour was replaced with microalga powder at 0, 0.5, 1 and 1.5% w/w and the impacts of incorporation on physical, nutritional, antioxidant, antistaling and organoleptic characteristics of cookies were evaluated. Results: Results showed that iron, protein and γ-linolenic acid content of fortified cookies increased as a result of S. platensis incorporation, coupled antioxidant properties. According to organoleptic evaluation by hedonic tests, samples containing 1-1.5% S. platensis received highest scores after control. Conclusion: It was possible to produce fortified cookies with suitable nutritional and organoleptic properties by addition of S. platensis.
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