2 Mart 2025 Konferans bildirisi Açık Erişim

Şeren, Esmanur; Çelekli, Abuzer

Dublin Core

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  <dc:creator>Şeren, Esmanur</dc:creator>
  <dc:creator>Çelekli, Abuzer</dc:creator>
  <dc:date>2025-03-02</dc:date>
  <dc:description>Functional biscuits have emerged as innovative vehicles for enhancing nutritional benefits beyond traditional energy sources. This review synthesizes recent literature on alternative protein sources for functional biscuit fortification, focusing on microalgae, legumes, insects, and dairy substitutes. Arthrospira platensis (Spirulina sp.) is highlighted for its high protein content (55–70% dry weight), comprehensive essential amino acid profile, and a rich array of bioactive compounds confer antioxidant and anti-inflammatory properties. This paper critically evaluates the nutritional composition, bioavailability, and technological implications of integrating these alternative proteins into biscuit formulations. Furthermore, it addresses sensory modifications, consumer acceptance, and regulatory considerations essential for commercial viability. Sustainability and economic feasibility are also discussed, emphasizing the role of these protein sources in promoting a circular economy and reducing environmental impact. The review concludes by identifying gaps in current research and proposing directions for future studies aimed at optimizing formulation strategies and elucidating long-term health outcomes associated with protein-enriched functional biscuits.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/274323</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:274323</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by-nc/4.0/</dc:rights>
  <dc:title>Functional biscuits with alternative protein sources</dc:title>
  <dc:type>info:eu-repo/semantics/conferencePaper</dc:type>
  <dc:type>publication-conferencepaper</dc:type>
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