Effect of Spirulina Platensis on Textural, Sensory and Some Physicochemical Characteristics in Gluten-free Functional Biscuit Production

Abstract

Increasing disease linked to changing living conditions has increased consumer demand for natural and healthy products. When it comes to ready-to-eat foods, one of the first that comes to mind is biscuits, which are important in terms of resolving the need for gluten-free products and being products formulized to increase product diversity. Microalgae are sources with the potential to meet nutritional requirements. In the market, there are several powder forms of commercial Spirulina platensis (SPL) available. In this study, the use of SPL obtained in commercial powder form was researched for gluten-free functional biscuit production and effects on the technological, nutritional and sensory properties of the biscuits. Addition of SPL statistically significantly increased protein, dietary fiber, phenolic and antioxidant features. Biscuits containing 5% SPL3 had high rates of 27.8 % protein, 64.18 % phenolic, 251.86 mg TE/100g and 60.66±0.30 mg TEAC/100g antioxidants radical reducing power made by FRAP and DPPH techniques, and 2.1% dietary fiber. Additionally, hardness and brittleness were affected. SPL use affected the hardness of biscuits and the highest value was obtained for 5% SP. The addition of SPL affected the color of biscuits at a statistically significant level and the L* and a* values increased linked to the increase in proportion. In terms of consumer approval, the most liked biscuits contained 0.5% SPL1 and the increase in this proportion caused a fall in sensory scores.