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

Yıl 2020, Sayı: 23, 10 - 18, 07.02.2020

Betül Güroy

Öz

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). A higher sensory score was detected in the groups with 6‰ and 8‰ fresh Spirulina compared to the group containing 8‰ dried Spirulina (p <0,05).

Öz
Amaç: Çalışmada, taze Spirulina (Arthrospira platensis) veya Spirulina unu (kurutulmuş Spirulina) içeren muffinlerin protein ve fikosiyanin içeriği ile duyusal özellikleri değerlendirilmiştir.
Materyal ve Yöntem: Spirulina’nın taze veya kurutulmuş formları 3 farklı seviyede (‰4, ‰6 ve ‰8) muffin karışımlarına eklenmiştir. Kontrol grubuna Spirulina katılmamıştır. Gruplar görünüm, doku, tat, koku, renk ve genel kabul edilebilirlik açısından duyusal analizlerle değerlendirilmiş olup muffinlerin protein ve fikosiyanin
içeriği analiz edilmiştir.
Bulgular ve Sonuç: ‰6 ve ‰8 taze Spirulina içeren gruplarda, diğer gruplardan daha yüksek fıkosiyanin içeriği tespit edilmiştir (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).

Anahtar Kelimeler

Spirulina, Muffin, Phycocyanin, Protein, Sensory Properties

Kaynakça

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