Effect of Spirulina Biomass Fortification for Biscuits and Chocolates
Yazarlar (1)
Doç. Dr. Oya Irmak CEBECİ Yalova Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
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| Dergi Adı | Türk Tarım - Gıda Bilim ve Teknoloji dergisi | ||
| Dergi ISSN | 2148-127X | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 16-04-2019 |
| Cilt / Sayı / Sayfa | 7 / 4 / 583–587 | DOI | 10.24925/turjaf.v7i4.583-587.2204 |
| Makale Linki | http://agrifoodscience.com/index.php/TURJAF/article/view/2204 | ||
| UAK Araştırma Alanları |
Gıda Biyoteknolojisi
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| Özet |
| Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 1 |
| Google Scholar | 32 |
| TR Dizin | 2 |