Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Abstract

Cookies can be supplemented with the protein, fatty acids, vitamins, and minerals present in Arthrospira platensis, however adding the powder alters the product’s flavor, color, and aroma. Granulating the powder, which has the benefit of not being easily soluble in the dough, is one technique to reduce the fishy smell and flavor and boost consumer acceptance. Stevia sugar is used in this study to make low-calorie cookies in place of sucrose sugar. This study conduct to ascertain how the inclusion of Arthrospira granules and stevia sugar affected sensory qualities and levels of customer acceptance. The study 2×4 totally random design included stevia sugar replacement (30%; 50%) and granule addition (3%; 6%; 9% (w/w dough)) with 0% serving as the control. The results showed that stevia sugar affected swelling volume and that granules affected granule appearance, color, and flavor. A follow-up test was carried out because, with sensory averages of like-really like, the G1S1 (3% granules: 30% stevia) and G1S2 (3% granules: 50% stevia) treatments were not significantly different based on hedonics. Although the ash content was not considerably different, the water content and overall sugar content were. In the depth investigation revealed that 3% of granules can be added to arthrospira to lessen its fishy flavor. The Time Intensity results show that G1S1 treatment produces the best Arthrospira platensis granula cookies that can be utilized as an alternative functional food, whereas G1S2 treatment produces a very bitter aftertaste.