Optimization of biscuit enrichment with the incorporation of Arthrospira platensis: nutritional and sensory approach

Arthrospira platensis is considered a beneficial food due to its nutrition-rich content. Research on the development of food enrichment with its biomass is an important issue. This study was aimed to improve properties of biscuit by incorporation of A. platensis. The taste of the biscuit became attractive by the incorporation of A. platensis (4%) with the increase in the hardness and crispness levels. Optimum formulation was found to contain 40 mg g(-1)A. platensis, 130.8 mg g(-1) oil, 149 mg g(-1) sugar, and 496.4 mg g(-1) flour. The incorporation of 4% A. platensis resulted in an enhancement of protein (to about 56.92%) and the amino acid contents of biscuit. The best sensory color scores observed in trial containing 4% A. platensis was 4.5. The incorporation of A. platensis had great potential to enrich biscuit content.