Determination of the Phycocyanin, Protein Content and Sensory Properties ofMuffins Containing Spirulina Powder or Fresh Spirulina
Yazarlar (1)
Prof. Dr. Betül GÜROY Yalova Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food and Feed Science - Technology | ||
| Dergi ISSN | 1303-3107 | ||
| Dergi Tarandığı Indeksler | Assos index | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2020 |
| Cilt / Sayı / Sayfa | – / 23 / 10–18 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri Yetiştiriciliği
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| Özet |
| The aim of this study was to evaluate the nutritional and sensory qualities of muffins containing fresh Spirulina (Arthrospira platensis) or Spirulina powder (dried Spirulina). Spirulina forms of fresh or dried was added to muffins at 3 different levels (4‰, 6‰ and 8‰). Spirulina-free muffins was prepared as a control group. Groups were evaluated by sensory analysis interms of appearance, texture, taste, odor, color and general acceptability. Protein and phycoyanin analyzes wereperformed in muffins. In groups containing 6‰ and 8‰ fresh Spirulina were found to contain higherphycocyanin than the all groups containing dried Spirulina (p> 0, 05). In the group containing 8‰ fresh Spirulina, the purity of phycocyanin was determined at food grade (A/A). The group containing 8‰ dried Spirulina 620 280was found to be the group with the lowest scores in terms of odor and color (p< 0, 05). Ahigher sensory score wasdetected in the groups with 6‰ and 8‰ fresh Spirulina compared to the group containing 8‰ dried Spirulina (p< 0, 05). |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |