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Spirulina is very rich in protein, omega 3 and omega 6 oils, vitamin and mineral and its incorporation into cookies will enrich their nutritional values. However, adding spirulina to cookies may affect their smell, color, appearance, texture and taste. The objectives of this study were to evaluate the acceptability of spirulina added chocolate chip oatmeal cookies and to assess the effect of the amount of added spirulina on the sensory evaluation parameters (odor, color, texture, taste and shred) using a panel of 10 members. The results showed that all the baked samples had a noticeable smell. The majority of the panel members described the smell of the cookies as pleasant cookies smell, sweet-yeast smell, musty-seawater smell and fishy-seawater smell for the cookies receiving 0, 3, 6 and 9 % spirulina, respectively. Adding and/or increasing the amount of spirulina increased the vividness of the color. The panel described the color as yellow, green-yellow, blue-green and green for the cookies that received 0, 3, 6 and 9% spirulina, respectively. The color appearance seemed acceptable to the majority of the panel members. The addition of spirulina affected the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line. However, increasing the spirulina content increased the toughness of the cookies but did not affect the fragmentation or appearance of the break line. Small parts and smooth line were observed with the cookies that received no spirulina while large parts and irregular line were observed with all the cookies that received spirulina, regardless the amount of spirulina added. Adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The addition of spirulina to the cookies affected both the texture and mouth feel. However, the amount of spirulina added to the cookies did not have any significant effect on either the texture or the mouth feel. The cookies that received no spirulina had a smooth texture and moist-smooth mouth feel whereas those received spirulina had grainy texture and dry-chewy mouth feel. The taste of the cookies that received no spirulina was rated sweet/delicious whereas the taste of the cookies that received spirulina was sweet-sour, sour-fishy and bitter-fishy for the cookies that received 3, 6 and 9% spirulina, respectively. Increasing the amount of spirulina from 3 to 9% changed the nature of the taste from pleasant (sweet) to unpleasant (bitter-fishy). The results showed that adding 3% spirulina did not affect the odor and taste of the cookies and the addition of a strong aromatic compound to musk the smell of spirulina or a flavoring agent to musk the taste of spirulina may be required with higher concentrations of spirulina.
INTRODUCTION
Algae are great sources of
nutrients and natural compounds which could be used as ingredients for new
foods and functional food products. They contain protein, fat, carbohydrate,
minerals and vitamins (Table 1) [1-10].
Algae have a well-balanced chemical composition and can enhance the
nutritional value of foods and food products [11,12]. Among the most nutritious
algae species, Spirulina has the
highest biomass growth and the highest protein yield (Table 2) [3,8,13,14]. For
a given area, the harvest yield of Spirulina
is 10 times that of soy beans, 20 times that of corn and 200 times that of beef
cattle [15].
Because of
its high content of highly valuable bioactive compounds, spirulina has been used to stimulate the
immune system by enhancing the production of antibodies and cytokines and,
thus, improving the resistance to infections in humans. Spirulina preparations have proved to be effective against HIV,
herpes virus, cytomegalovirus, and influenza virus. Spirulina preparations are also regarded as functional products
contributing to the preservation of the resident intestinal micro flora
(especially lactic acid bacilli and bifid bacteria) and
decreasing of Candida albicanslevel. Many
of the phytonutrients in spirulina
function not only as antioxidants but also as anti-inflammatory nutrients
working together in synergistic fashion to provide their cardiovascular
benefits. Because of this unique combination of
antioxidant and anti-inflammatory nutrients, Spirulina has several health benefits including: cardiovascular
support and prevention of cardiovascular diseases, heart, kidney and liver
disease, obesity, neurodegenerative disease, arthritis, allergies, prevention
of breast, cervical, colon and esophageal cancers, cholesterol control and
improved regulation of blood sugar [24-26].
In recent
years, novel attractive healthy foods have been prepared from spirulina [11]. Traditional foods such as
salad dressings, dips, puddings, gelled desserts, biscuits, cookies, bread, noodles,
pasta, smoothies, ice cream and health drinkssuch as microalgal sour milk and
microalgal green tea were supplemented with spirulina to add coloring and functional
OBJECTIVES
The main
aim of this study was to evaluate the acceptability of spirulina added chocolate chip oatmeal cookies. The specific
objectives were: (a) to assess the effect of the amount of added spirulinaon the sensory evaluation
parameters (odor, color, texture, shred and taste) and (b) to establish the
most acceptable amount of spirulina
that can be added to the cookies.
MATERIALS AND
METHODS
Ingredients
The following ingredients were used: 1 cup soft butter (250 ml), 1 ½ cups brown sugar (375 ml), 1 1/3 cups wheat flower (325 ml), 2 cups cooking oats (500 ml), 2 cups chocolate chips (500 ml), 3 eggs, 1 tablespoon baking soda (5 ml), ½ tablespoon salt (5 ml), ½ teaspoon vanilla and the desired amount of spirulina (0, 3, 6 and 9% by weight or 0, 15, 30 and 45 g).
Preparation of
Cookies
The butter and brown sugar were placed in a large bowl and beaten until became fluffy. The eggs and vanilla were added to the butter mixture. The wheat flower, cooking oats, baking soda and salt were place in a medium bowl and mixed with the required amount of spirulina. This mixture was then added to the butter mixture in the large bowl with continuous stirring. The chocolate chips were added while stirring. The total mixture of 2000g was divided into 4 portions (500g each). No spirulina was added to the first portion (control), 15g spirulinawere added to the second portion (3%), 30g spirulina were added to the third portion (6%) and 45g spirulinawere added to the forth portion (9%).
The oven was heated to 180oC (350oF). From each portion, a teaspoon full was dropped onto lightly greased cooking sheet. Each portion made about 40 cookies. The cooking sheets were place in the oven and the cookies were baked for 15 min.
Sensory
Evaluation
Sensory evaluations were carried out on the baked cookies to investigate the effect of the amount of added spirulina to the cookies on the odor, color, texture, shred and taste. A panel of 10 evaluators was formed from among graduate students and professors in the Biological Engineering and Food Science Programs of Dalhousie University. The sensory evaluation sheets used in this study are shown in Figures 1-5.
Nutritional
Value
The
nutritional contents of the cookies were analyzed. The analyses include the
determination of energy, protein, carbohydrate, fat, vitamins and mineral
contents. These Oder is the
property of substance that activates the sensory smell. Odor intensity is the perceived strength of
odor sensation. Hedonic assessment is the process of rating on a scale ranging
from extremely unpleasant to extremely pleasant. The characters of the odor are
the ability to distinguish odor.
A-Please rate the samples as to the presence of odor (color intensity) and the odor hedonic tone using the following scale B- Please describe the characters of each sample by giving an appropriate descriptive term. Possible terms that might be used are given in the list below. You may use a term of your choice which you feel properly describes the odor.
Results and discussion
Odor
The odor rating is shown in Table 8. All the baked samples had a noticeable smell. The odor intensity measured on a scale of 0: 10 (0= no odor and 10= very strong odor) was 4.89, 5.06, 5.28 and 6.00 for the cookies that received 0, 3, 6 and 9 % spirulina, respectively. The results indicated that the odor intensity ranged from faint for the cookie that received no spirulina to weak for the cookies that received spirulina. Increasing the amount of spirulina from 3 to 9% (3 fold) only increased the odor intensity by 18.5 %.
The texture is the appearance, finish or consistency of a surface of a substance. It is the characteristic physical structure given to an object by the size, shape, arrangement and proportions of its parts. It could also be defined as the way that a food or drink feels in the mouth.The nature of the smell (hedonic tone) was also rated on a scale of 1:10 with a score of 1-2 considered as pleasant odor and a score of 10 considered as intolerable odor. The sensory panel rating for the hedonic tone was 4.06, 4.63, 5.78 and 6.33 for the cookies that received 0, 3, 6 and 9 % spirulina, respectively. The nature of the smell of the cookies that received 0 and 3% spirulina was pleasant while that of the cookies that revived 6 and 9% spirulina was natural. Increasing the amount of spirulina from 3 to 9% (3 fold) increased the hedonic tone by 36.7 %.
The majority of the panel members described the smell of the cookies as cookies smell, sweet-yeast smell, musty-seawater smell and fishy-seawater smell for the cookies receiving 0, 3, 6 and 9 % spirulina, respectively. The results showed that adding 3% spirulina did not affect the odor and the addition of a strong aromatic compound to musk the smell of spirulina may be required with higher concentrations of spirulina.
Sharma and Dunkwal [34] found that the addition of 10% spirulina into biscuits did not significantly alter the smell of the biscuit as compared with the biscuits without spirulina.Lemes et al. [35] noted no difference in the odor of pasta containing 5 and 10 % spirulina. Vijayarani et al. [36] found no significant differences in the odor of extruded products containing 5, 10 and 15% spirulina. Taste is the sensation of a flavor perceived in the mouth and throat on contact with a substance. The characters of the taste are the ability to distinguish flavors. The hedonic tone is the process of rating the taste on a scale ranging from nasty to delicious
A-Please rate the samples as to the characters and the hedonic tone of flavor.
Color
The
color of the baked cookies is shown in Figure 6. The color rating results are
presented in Table 9. The sensory panel also described the color as yellow,
green-yellow, blue-green and green for the cookies that received 0, 3, 6 and 9%
spirulina, respectively. The color appearance seemed acceptable to the
majority of the panel members. The intensity or saturation of the color was
rated in scale of 1:10 with 1 considered dull color and 10 considered vivid
color. The intensity rating of the color by the sensory panel was 3.78, 4.56,
6.22 and 7.54 for the cookies that received 0, 3, 6 and 9% spirulina,
respectively. The results obtained from the sensory panel showed that adding
and/or increasing the amount of spirulina
increased the vividness of the color.
Salehifar
et al. [37] reported that the addition of 0.5-1.5% spirulina into traditional Iranian cookies did not alter the color
compared to that of the original cookies. Morsy et al. [38] reported that the
addition of 2.5% spirulina did not
significantly change the color of extruded products, but the addition of 5-
12.5% significantly altered the color of the product. Lemes et al. (2012) noted that the addition
of 5% spirulina to pasta did not
change the color significantly from the original pasta, but the addition of 10%
significantly altered the color of the pasta. Vijayarani et al. (2012) noticed
slight decreases in the color rating of extruded products on the hedonic scale
when the spirulina content was increased from 5 to 15% (5.0, 4.7 and 4.3
for the 5, 10 and 15%,
respectively). However, Sharma and Dunkwal [34]
found that the change in the color of the biscuits due to the addition of 10% spirulina was not statistically significant.Lyer
et al. [29] found that increasing the addition of spirulina from 1 g to 5 g (2-10%) in 22 Indian recipes (including
biscuits), decreased the color/appearance acceptance and concluded that
addition of 1.0-2.5 g (2-5%) of spirulina
was acceptable.
Shred/Break
The
toughness or easiness with which breaking cookies is made, fragmentation or
appearance of the broken parts and the appearance of the break line were
evaluated for cookies receiving different amounts of spirulina. The
shred/beak rating results are presented in Table 10. The addition of spirulina
affected the easiness with which breaking a cookie was made, the fragmentation
and the appearance of the break line. However, increasing the spirulina
content affected the easiness with which breaking a cookie was made but did not
affect the fragmentation or the appearance of the break line. The panel
reported a toughness rating of soft-easy to beak, firm-easy to beak, firm-hard
to break and very firm-hard to break for the cookies that received 0, 3, 6 and
9% spirulina, respectively. However, small parts and smooth line were
observed with the cookies thatreceived no spirulinawhile
large parts and irregular line were observed
with all the cookies that received spirulina,
regardless the amount of spirulina
added. The results showed that adding spirulina to cookies may help
maintain their integrity and reduce breakage during packaging and distributions
Morsy et
al. [38] reported that the addition of 2.5-7.5 spirulina did not significantly alter the brittleness and the
firmness of the extruded products but concentrations above 7.5% significantly
altered the firmness and the brittleness of the extruded products.
Texture
The results of the texture appearance and mouth feel
of the cookies are presented in Table 11. The addition of spirulina to
the cookies affected both the texture and mouth feel. However, the amount of spirulina
added to the cookies did not have any significant effect on either the texture
or the mouth feel. The cookies that received no spirulina had a smooth
texture and moist-smooth mouth feel whereas those received spirulina had
grainy texture and dry-chewy mouth feel.
Lemes et al. [35] noted that there was no difference in the texture of pasta containing spirulina at concentrations of 0, 5 and 10%. Sharma and Dunkwal [34] reported that the incorporation of 10% spirulina into biscuits did not have any significant effect on the texture. Salehifar et al. [37] noted that the addition of 0.5-1.5% spirulina into traditional Iranian cookies did not alter the texture of the cookies. Morsy et al. [38] reported that the addition of 2.5-7.5 spirulina did not significantly alter the texture of the extruded products but concentrations above 7.5 % had a significant effect on the texture of the extruded products. Lyer et al. [39] found that
Increasing spirulina
content from 1 g to 5 g (2-10%) did not significantly alter the texture of
Parathas bread and biscuits. Vijayarani et al. [36] noticed slight differences
in the texture of extruded products when the spirulina content was
increased from 5% to 15%. However, Sharma and Dunkwal [34] found that the
change in the texture of the biscuits due to the addition of 10% spirulina was not statistically
significant.
Taste
The sensation of flavor perceived in the mouth and
throat on contact with pieces of cookies was evaluated by the panel. The nature
of the taste or hedonic tone was also rated on a scale of 1 (nasty): 10
(delicious). The results are presented in Table 12. The addition and/or
increasing the amount of spirulina affected both the taste and the
hedonic tone. The taste of the cookies that received no spirulina was
rated sweet/delicious with a hedonic score of 8.33 which is in the pleasant
taste range of 8-9. The taste of the cookies that received spirulinawas
sweet-sour, sour-fishy and bitter fishy and the hedonic tone was 7.06, 5.11 and
5.00 for the cookies that received 3, 6 and 9% spirulina, respectively.
Increasing the amount of spirulina from 3 to 9% changed the nature of
the taste from pleasant (sweet) to unpleasant (bitter-fishy). The results
showed that adding 3% spirulina did not affect the taste and the
addition of a flavoring agent to musk the taste of spirulina may be
required with higher concentrations of spirulina.
Lemes et al. [35] noted differences in the taste of pasta containing 5% spirulina and the pasta containing no spirulina. Morsy et al. [38] reported that the addition of 2.5% spirulina did not significantly alter the taste of the extruded products, but higher concentrations of 5 to 12.5% resulted in an undesirable taste. Lyer et al. [39] found that with increasing spirulina content from 1 to 5 g (2-10%) the taste of Parathas bread and biscuits changed but remained acceptable. However, Sharma andDunkwal [34] found that the addition of 10% spirulina into biscuits did not result in any significant change in the taste.
Nutritional Facts
The
nutritional values are shown in Table 13. The addition of spirulina has
enhanced the nutritional value of the cookies by increasing the protein,
vitamin and mineral contents and adding omega 3 and omega 6 oils. Spirulina
is much better source of protein (65%) than milk (4.3%), eggs (13.3%), pulses
(24%) and soybean (43.2%). The beta carotene in spiruina (1900 µg/g) is much higher than that in carrots (18.9 µg/g), spinach (55.8 µg/g) and mango (27.4 µg/g). The iron content in spirulina
(0.522 mg/g) is also higher than spinach (0.109 mg/g) and soy bean (0.115
mg/g).
CONCULOSION
The incorporation of spirulina
into cookies will enrich their nutritional values by increasing the protein,
vitamin and mineral contents and the addition of omega 3 and omega 6 oils. Spirulina is a
good source of protein, beta carotene and iron. The protein content in spirulina
(65%) is much higher than that in milk (4.3%), eggs (13.3%), pulses (24%) and
soybean (43.2%). The beta carotene in spiruina (1900 µg/g) is much higher than that in carrots (18.9 µg/g), spinach (55.8 µg/g) and mango (27.4 µg/g). The iron content in spirulina
(0.522 mg/g) is also higher than spinach (0.109 mg/g) and soy bean (0.115
mg/g). However, adding spirulina to cookies affected their smell, color,
appearance, texture and taste.
All the baked samples had a noticeable smell. The odor intensity ranged from faint for the cookie that received no spirulina to weak for the cookies that received spirulina. The smell of the cookies that received 0 and 3% spirulina was pleasant while that of the cookies that revived 6 and 9% spirulina was natural. Increasing the amount of spirulina from 3 to 9% (3 fold) increased the odor intensity by 18.5 % and increased the hedonic tone by 36.7 %. The majority of the panel members described the smell of the cookies as cookies smell, sweet-yeast smell, musty-seawater smell and fishy-seawater smell for the cookies receiving 0, 3, 6 and 9 % spirulina, respectively.
The
results obtained from the sensory panel showed that adding and/or increasing
the amount of spirulina increased the
vividness of the color. The panel described the color as yellow, green-yellow,
blue-green and green for the cookies that received 0, 3, 6 and 9% spirulina,
respectively. The color appearance seemed acceptable to the majority of the
panel members.
The
addition of spirulina affected the easiness with which breaking a cookie
was made, the fragmentation and the appearance of the break line. However,
increasing the spirulina content affected the easiness with which
breaking a cookie was made but did not affect the fragmentation and the
appearance of the break line. The toughness was reported as soft-easy to beak,
firm-easy to beak, firm-hard to break and very firm-hard to break for the
cookies that received 0, 3, 6 and 9% spirulina, respectively. Small
parts and smooth break line were observed with the cookies that received no spirulina
while large parts and irregular break line were observed with all the cookies
that received spirulina, regardless
the amount of spirulina added.
The addition of spirulina to the cookies
affected both the texture and mouth feel. However, the amount of spirulina
added to the cookies did not have any significant effect on either the texture
or the mouth feel. The cookies that received no spirulina had a smooth
texture and moist-smooth feel whereas those received spirulina had
grainy texture and dry-chewy mouth feel.
The
taste of the cookies that received no spirulina was rated
sweet/delicious whereas the taste of the cookies that received spirulinawas
rated sweet-sour, sour-fishy and bitter-fishy for the cookies that received 3,
6 and 9% spirulina, respectively. Increasing the amount of spirulina
from 3 to 9% changed the nature of the taste from pleasant (sweet) to
unpleasant (bitter-fishy).
The
results showed that adding 3% spirulina did not affect the odor and
taste of the cookies and the addition of a strong aromatic compound to musk the
smell of spirulina or a flavoring agent to musk the taste of spirulina
may be required with higher concentrations of spirulina. Adding spirulina
to cookies may help maintain their integrity and reduce breakage during
packaging and distributions.
ACKNOWLEDGEMENTS
The project was funded by National Science and
Engineering Council (NSERC) of Canada. The support of Dalhousie University and
the Egyptian Food Technology Research Institute is highly appreciated.
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39. Lyer, U.M., S.A. Dhruv and I.U. Mani. 2007. Spirulina and its therapeutic implications as a food product. In: Gershwin, M.E. and A. Belay. Spirulina in human nutrition and health (pp.51). CRC Press. ISBN: 1420052578
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Table 10
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Table 13
