Document Type : Original research articles
Authors
1
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
2
Nutrition and Food Sciences, Faculty of Home Economics, Menofia University, Shebin ElKom, Egypt
Abstract
Spirulina is a type of blue-green algae that humans can consume. This biomass comprises three species: Arthrospira platensis, A. fusiformis, and A. maxima. It is rich in protein and folic acid, which supports the development and hydration of the developing brain. The researchers created complementary recipe formulas with 0.5 to 2% spirulina for six different products, including gelatin dessert (jelly cola) at 2%, frozen yogurt at 1%, salted biscuits at 0.5%, wafer biscuits at 1%, potato balls at 0.5%, and sushi at 2%. These products' chemical composition and nutritional value, as well as their total phenols and acid value, were determined. The results showed that the wafer biscuits had the highest protein and lipid contents (12.09% and 27.38%, respectively) compared to the other products, while the salted biscuits had the highest total carbohydrate content (76.69%). The salted biscuits were also a rich source of minor elements such as Mg, Fe, Zn, Cu, and Mn. The frozen yogurt had the highest total phenolics value (482.66 μ/g) among the products, while the jelly cola had the lowest acid value (0.33%) compared to the other products. It has been concluded that salted biscuits and jelly cola have high nutritional value and are highly acceptable for children.
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