Gıda ve Yem Bilimi Teknolojisi Dergisi

Yazarlar: Elif İLHAN, Ayşe Nur BÜYÜKİZGİ, Ertan ERMİŞ

Konular:Fen

Anahtar Kelimeler:Spirulina platensis,Bread,Antifungal Effect,Total Phenolic Substance

Özet: Objective: In this study, the usage potential of Spirulina platensis powder in bread was investigated. Marerials and Methods: Various chemical, physicochemical, sensory and microbiological analyzes were carried out on bread obtained by adding Spirulina platensis powder in varying proportions (%0,1-0,5-1,0-3,0 by weight) to the dough. Result and Conclusion: According to sensory analysis results, bread added 0,1% Spirulina platensis powder was found to be more acceptable. The amount of protein and total phenolic substance in bread samples with Spirulina platensis powder increased in proportion with the additional amounts of Spirulina platensis powder. The protein content of the control sample and breads with changing amounts of Spirulina platensis powder ranged from 7,54-9,97%. It has been determined that total phenolic amount of bread samples varies to bread formulations in varying proportions has been found to inhibit mold growth by 29,17-50,52%.

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