Fortification of Iranian Traditional Cookies with Spirulina platensis
Saeede Shahbazizadeh
Department of Food Science and Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran.
Kianoush Khosravi-Darani *
Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O.Box: 19395-4741, Tehran, Iran.
Sara Sohrabvandi
Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O.Box: 19395-4741, Tehran, Iran.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Spirulina platensis, cookies, nutritional, antistaling, organoleptic aspects.