Cake pops with spirulina; physico-chemical aspects

G.F. Bustan, V. Murgoi, R. Cherciu, A. Nicolae, A.B Velciov, G-S Popescu

Volume 25, Issue 4;
Pages: 237-240; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of this study was to evaluate the physico-chemical properties of a raw vegan dessert with high nutritional values. The products used for analyses are called Cake Pops with Spirulina, delicious raw cookies, obtained from cashew, almonds, spirulina, coconut butter, lime for flavor, hemp seeds and acacia honey used as a natural sweetener. Analyzes were performed on each ingredient and implicit on the finished product in order to find out some physico-chemical characteristics of a functional product made from super ingredients and also to show how this product can improve the performance and quality of the consumers life. The analyzes were performed on representative samples using standardized analytical methods, namely: determination of dry matter and water content (moisture%), determination of total mineral substances (ash), and titratable acidity. The preliminary results show that the Cake pops with spirulina had 85.87% Dry matter, 14.12% moisture (by drying in the oven), 2.49% total minerals and 2.33grd. acidity degrees.
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