Chemical, Sensory and Antifungal Effect of the Blue-Green Algae Spirulina platensis on the Wheat Bread
2020
Ilhan, Elif | Buyuki̇zgi̇, Ayse Nur | Ermi̇s, Ertan
In this study, the usage potential of Spirulina platensis powder in bread was investigated. Various chemical, physicochemical, sensory and microbiological analyzes were carried out on bread obtained by adding Spirulina platensis powder in varying proportions (%0,1-0,5-1,0-3,0 by weight) to the dough.According to sensory analysis results, bread added 0,1% Spirulina platensis powderwas found to be more acceptable. The amount of protein and total phenolic substance in bread samples withSpirulina platensis powder increased in proportion with the additional amounts of Spirulina platensis powder.The protein content of the control sample and breads with changing amounts of Spirulina platensis powderranged from 7,54-9,97%. It has been determined that total phenolic amount of bread samples varies to breadformulations in varying proportions has been found to inhibit mold growth by 29,17-50,52%.
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