Improvement of the nutritional value of biscuits by the addition of Spirulina powder and consumer acceptance


Flavia Pop

Volume 28, Issue 1;
Pages: 83-88; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


The research was conducted in order to evaluate the quality characteristics and consumer acceptance of Spirulina powder-enriched biscuits for the improvement of their nutritional value. The control group was produced only with wheat flour, while in experimental groups a portion of wheat flour was replaced with an equal proportion of Spirulina powder (3, 6, and 9%, respectively). To assess the quality of biscuits the following parameters were determined: moisture, ash and fat content, acidity, saturation capacity, total phenolic content (TPC), peroxide value (PV), p-anisidine value (p-AV), as well as sensory evaluation and micro structural characteristics. Results showed that fortified biscuits were characterized by higher total phenols values, higher mineral content and reduced oxidative changes. The biscuits baked with the addition of Sirulina powder were significantly harder and darker than the control, but they were still acceptable by consumers. Biscuits fortified with 3% Spirulina powder were highly valued for their appearance, flavour, taste, overall quality, and less for color. In control sample was determined the greatest degree of oxidation measured as PV and p-AV, but the degree decreased with the percentage of added spirulina. Incorporation of Spirulina powder improves the nutritional value and quality attributes of biscuits, and also it could retard lipid oxidation during storage.

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