| Titles |
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English :
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Production and evaluation of crackers and instant noodles supplemented with
spirulina algae
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Arabic :
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إنتاج وتقييم المقرمشات والنودلزالمدعمة بطحلب الأسبيرولينا
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| Abstract |
In this study, spirulina algae which is one of the blue-green algae rich in protein 61.50%, and high content of amino acids isoleucine and treptophan(6.77 and 1.93% of protein). Also, a good source of vitamins especially vitamin B complex such as vitamin B12 (193 ?g / 100 g) and folic acid(9.66 mg/100 g), many phytoepigamates such as chlorophyll, phycocyanins, total carotene (1.470%, 14.17% and 0.550 mg / 100 g) and those considered as potent antioxidants.As well as minerals such
as potassium, calcium, phosphorus and iron (2180.79, 1042.925, 1899.71 and 336.965 mg / 100 g, respectively). In addition to a high of natural fibers. Asperolina was used in the production of crackers and instant noodles by ratio of 5, 10, 15 and 20%. Data of sensory evaluation results showed that the adding spirulina algae until level 15%, still have good overall acceptability. The chemical analysis, sensory evalu overal ation, physical and cooking properties, rheological properties were done. The obtained data showed that the adding spirulina algae play a large role in increasing protein and ash contents and improved the physical properties of the crackers and cooking properties of instant noodles. Therefore it could be produced for industrial level to improve the nutritional status of these products for consumers among children's and adults.
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| Publication year |
2017
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| Pages |
908 -919.
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
أسامة محمود مرسى
الأكاديمية العربية للعلوم والتكنولوجيا والنقل البحرى – جامعة الدول العربية
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| Publication Type |
Journal
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