Functional and Sensorial Properties of Cookies Enriched with SPIRULINA and DUNALIELLA Biomass
Yazarlar (1)
Doç. Dr. Oya Irmak CEBECİ
Yalova Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Science and Technology |
| Dergi ISSN | 0022-1155 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2020 |
| Cilt No | 57 |
| Sayı | 10 |
| Sayfalar | 3639 / 3646 |
| DOI Numarası | 10.1007/s13197-020-04396-4 |
| Özet |
| The effects of and biomass (1% and 2%) on formulated cookies were studied. Colour, hardness, moisture content, ash content, protein content, lipid content, total phenolic content and total antioxidant activity by CUPRAC were assessed, and a sensory evaluation of the cookies was performed. The results show that the cookies baked with added were significantly harder and darker than the controls, and the addition did not affect the protein content as much as the addition, but the effect on moisture content was significantly positive. Additionally, higher total phenolic content and CUPRAC values were found for the -enriched cookies. After the sensory evaluation, the -enriched cookies were more acceptable to consumers. |
| Anahtar Kelimeler |
| Spirulina platensis | Dunaliella salina | Cookies | Chemical composition | Physical properties | Microalgae | Food |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 30 |
| SCOPUS | 50 |