Determination of the Phycocyanin, Protein Content and Sensory Properties of Muffins Containing Spirulina Powder or Fresh Spirulina

Authors : Betül GÜROY

Pages : 10-18

View : 11 | Download : 8

Publication Date : 2020-02-07

Article Type : Research Paper

Abstract :Abstract Objective: 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). Materials and Methods: 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 in terms of appearance, texture, taste, odor, color and general acceptability. Protein and phycoyanin analyzes were performed in muffins. Results and Conclusion: In groups containing 6‰ and 8‰ fresh Spirulina were found to contain higher phycocyanin 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 620 280 was found to be the group with the lowest scores in terms of odor and color (p 0,05). ‰8 taze Spirulina içeren grubun fikosiyanin saflığı gıda derecesi (A / A ) 620 280 olarak ölçülmüştür. ‰8 kurutulmuş Spirulina içeren grup, koku ve renk açısından en düşük puan alan grup olarak bulunmuştur (p <0,05). ‰6 ve ‰8 taze Spirulina içeren grupların, ‰8 kurutulmuş Spirulina içeren gruba kıyasla duyusal puanlamada daha yüksek skor elde ettiği tespit edilmiştir (p <0,05).
Keywords : Spirulina, Muffin, Phycocyanin, Protein, Sensory Properties