Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Abstract

The present study focused on results estimating impact of the addition 0,.5, 1, 1.5, 2 and 2.5 % of Spirulina powder (SP) on the proximate chemical composition, energy (K.cal/100g), physical properties and sensory evaluation of the resultant biscuit samples. The data showed that Spirulina addition did not influence any deteriorative effect on the physical and sensorial characteristics with increasing in the nutritive value due to increment of Spirulina substitution level. In general, all treatments resulted in biscuits accepted organoleptically. The study recommends that spirulina powder could be essentially incorporated with biscuit formulation up to 2.5 gm /97.5 gm wheat flour to improve its nutritional value without causing any quality attributes or sensorial defect.