The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits

Abstract

The aim of the study was to determine the effect of the addition of 0, 1, 3, and 6% of Spirulina powder (SP) on physicochemical properties and consumer acceptability of shortbread biscuits during storage. Color, hardness, water content, water activity, total antioxidant activity (TAA), total phenolic content, lipid oxidation, fatty acids profile, and sensory evaluation of biscuits were determined on 0, 30, 60, and 90 days of storage. Results showed that biscuits baked with the addition of SP were significantly harder and darker than the control during the whole period of storage.Despite this, they were still acceptable by consumers. It was observed that in each day of storage biscuits with SP had more phenolic compounds and higher values of TAA than the control, and their contents increased with the level of SP addition. Moreover, the addition of SP reduced oxidative changes of shortbread biscuits during storage. Practical ApplicationsIntense competition in the market of biscuit manufacturers forces to implement product innovations in order to attract new groups of consumers. Shortbread biscuits with Spirulina powder could be characterized not only by nutritional properties and quite good sensorial acceptability but also by extended shelf life. Additionally, so far products identical with the proposed have not been observed, which creates great opportunities for their commercialization.

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

“…This means that this alga is a good source of nutrients and can be used to fortify some foods, such as special foods for certain groups like school children and people suffering from malnutrition. These results in agreement with Valeem & Shameel, 2005;and Marcinkowska-Lesiak et al, 2018 who reported that spirulina biomass is a rich source of nutrients.…”

“…Therefore, its addition to food products seemed interesting. The high protein content in the spirulina (53.63%) and the presence of lipids (8.60%) with a high portion of essential fatty acids (Marcinkowska-Lesiak et al, 2018) could be important to improve the nutritive value of the cookies. Also, it could be noticed that dried spirulina biomass contained 6.11% moisture, 5.65% ash, 4.92% crude fiber, and 21.90% carbohydrate.…”

Microbes: Food for the Future

“…Recently, Tetraselmis chuii and astaxanthin from Haematococcus pluvialis were also authorized [ 65 , 66 ]. These microalgae can be found in the market in the form of tablets, powders, capsules, and pills, or incorporated into food products (e.g., pastas, bakery products, snack foods, candies, yoghurts, soft drinks) [ 67 , 68 , 69 , 70 , 71 , 72 ]. Different companies are currently investing in this innovative microalgae-based food/beverage sector, such as Terravia Holdings, Inc. (ex-Solazyme, San Francisco, CA, USA) and Vicky Foods (Valencia, Spain, ex-Dulcesol Group,), and are developing baked products with Chlorella [ 73 ].…”

Shortbread Consumer Market Analysis in the Republic of Adygea

“…Все больший интерес приобретают мучные кондитерские изделия с повышенной пищевой и биологической ценностью [2], функционального назначения [3], а также обогащенные, в том числе печенье, из смеси пшеничной, нутовой, льняной муки [4], c кукурузной мукой [5], с цитрусовым пектином [6], с экстрактом кожуры красного винограда и овсяного β -глюкана [7] и др. При разработке продуктов здорового питания большое внимание таке уделяется кукурузе белой зубчатой, технологическим способам ее обработки [8,9], использование пшеничной и различных видов кукурузной муки ведется исходя из сравнительного анализа содержания минеральных веществ, состава свободных фенольных кислот и антиоксидантной активности [10].…”