Spirulina as a Functional Food Ingredient: Physical and Chemical Properties of Supplemented Cookies

In this study, the incorporation of microalgae Arthrospira platensis (Spirulina) in wheat-based snacks was investigated. Since cookies are one of the most popular baked food products, and are generally limited in vitamins, minerals, antioxidants and dietary fibre, a wheat-based cookie formulation was prepared and supplemented with 10% (w/w) dried Spirulina powder. The physical and chemical properties of the baked (at 200 ºC) cookies were then assessed via various physiochemical tests. The results of the tests were analysed through variance analysis (one-way ANOVA) and the Tukey’s test (post hoc comparison) at a significance level of 95% (p < 0.05). The results showed a significant increase in the crude ash, crude fibre, crude protein, and antioxidant activity levels of the Spirulina-supplemented cookies (SC) compared to the control cookies (CC). The crude fat and crude carbohydrate levels significantly decreased in the SC. The moisture content and phenolic content remained unchanged in the comparative samples. These results suggest that Spirulina is a rich source of nutrients like protein, antioxidants, minerals, and fibre and can be used to enhance the nutritional properties of wheat-based snacks. At the same time, further work should be directed towards improving the phenolic content of Spirulina cookies by exploring the possibility of lower cooking temperatures.