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 |
| 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 | ||
| Özet |
| Microalgae can be regarded as an alternative and promising ingredient for food fortification orenrichment. Due to their nutritional composition, especially protein-high composition, theyconsidered as a sustainable protein source for food. The aim of this work was to evaluate theArthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acidsource in blue-green microalga, as innovative ingredient for newly formulated and produced biscuitsand chocolates, for baby and children diets. All samples with Spirulina biomass showed significantlyhigher protein and amino acid content. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 26 |
| ResearchGate | 23 |