spirulina algae, is a multicellular filamentous blue-green microalgae, is used in many countries of world including Egypt as human safe food. Spirulina algae used to enhance the nutritional value of food such as bakery products, due to their well balanced chemical composition as well as source of highly fatty acid chlorophyll , carotenoid, phycobilins, sterols vitamins, and other biological active compounds . The aim of the present study was evaluated of organoleptic and chemical properties of biscuits blends fortified with different levels of dried Spirulinaplatensis during storage period for 3 months at 25 ±5°C. The result indicated that biscuits blends fortified with dried Spirulinaplatensis as 0.5,1,2, and 3 % lead to improve the organoleptic physical properties fortified and chemical properties of biscuits blends when compared with unfortified biscuits sample (control). The chemical properties of biscuits blend lipid during storage revealed that acid value was decreasing upon the increasing Spirulinaplatensis in level biscuit blends than control. There were no significant difference in peroxide value between biscuit 1, biscuit 2 and control. Biscuit 3 and biscuit 4 recorded low increase of peroxide value during the storage time with significant difference after three months comparing with the control. The highest increase was recorded in biscuit control, while the lowest were in biscuit 4 with significant difference. Thiobarbituric acid (TBA) decreasing upon the increasing Spirulinaplatensis in level biscuit blends 1,2,3 and 4 than control while biscuit 2 and biscuit 4 recorded the lowest value. Biscuits blends fortified supplemented with algae much more balance nutrient than control one. This supplementation also influences to acidity. Finally, using Spirulina platensis algae powder in the fortification of bakery products for its high nutritive value.
El-Kewaisny, N., El-Baset., S., & Ekram, B. (2017). Organoliptic and Chemical Properties of Biscuits Blends
Lipids Supported with Dried Spirulina Algae during Torage. Journal of Specific Education and Technology (Scientific and Applied Research), 4(1), 753-769. doi: 10.21608/maat.2017.98478
MLA
Neamat El-Kewaisny; Salama El-Baset.; Barakat Ekram. "Organoliptic and Chemical Properties of Biscuits Blends
Lipids Supported with Dried Spirulina Algae during Torage", Journal of Specific Education and Technology (Scientific and Applied Research), 4, 1, 2017, 753-769. doi: 10.21608/maat.2017.98478
HARVARD
El-Kewaisny, N., El-Baset., S., Ekram, B. (2017). 'Organoliptic and Chemical Properties of Biscuits Blends
Lipids Supported with Dried Spirulina Algae during Torage', Journal of Specific Education and Technology (Scientific and Applied Research), 4(1), pp. 753-769. doi: 10.21608/maat.2017.98478
VANCOUVER
El-Kewaisny, N., El-Baset., S., Ekram, B. Organoliptic and Chemical Properties of Biscuits Blends
Lipids Supported with Dried Spirulina Algae during Torage. Journal of Specific Education and Technology (Scientific and Applied Research), 2017; 4(1): 753-769. doi: 10.21608/maat.2017.98478
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