Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties.

ABSTRACT: In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and nutritional properties were investigated. The dragee formulation was optimized and the characteristics of the optimal sample were compared with the control sample (containing dragee without SP). The results showed that adding SP increased the flavonoids, total anthocyanin content, vitamins, protein, minerals, essential and non-essential amino acids and fatty acids, including ω3 and ω6, while decreasing the energy intake. Based on the results, the optimal dragee sample was formulated and prepared with a desirability of 0.955. The correlation

SUBMITTER: Bayat Tork M 

PROVIDER: S-EPMC9265436 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature