Effect of Arthrospira platensis Incorporation on Nutritional and Sensory Attributes of White Chocolate
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Iron content increases significantly from 9.20 mg/kg to 93.13 mg/kg in white chocolate containing 4% Arthrospira.
“In particular, it showed a significant increase in iron content (from 9.20 mg/kg to 93.13 mg/kg in the sample containing 4% Arthrospira).”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [128]
Arthrospira platensis has a boosting effect on iron content of chocolate.
“Arthrospira platensis had a boosting effect on the iron content of the chocolate [128].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [128]
Addition of 4% Arthrospira to white chocolate significantly increases overall fat content, especially linoleic acid.
“The addition of 4% Arthrospira to white chocolate significantly increased the overall fat content (especially linoleic acid).”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [128]
Total PUFA content increases significantly by 45% in 4% microalgae-enriched white chocolate.
“The total PUFA content increased significantly by 45% in the microalgae-enriched (4%) sample.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [128]
Addition of 4% A. platensis increases white chocolate protein content by 23.1%, total amino acid by about 45%, lipid by 10.3%, and mineral by 13.5%.
“The addition of 4% A. platensis increased the product’s protein content by 23.1%, its total amino acid content by about 45%, its lipid content by 10.3%, and its mineral content by 13.5%.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [128]
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Self-citation
- Authors
- Özbal, B., Çelekli, A., Gün, D., & Bozkurt, H.
- Affiliations
- Gaziantep University (TR)
- Venue
- International Journal of Gastronomy and Food Science
- Publisher
- Elsevier BV
- Published
- 2022-06
- Volume
- 28
- Pages
- 100544
- ISSN
- 1878-450X (ISSN-L)
- OpenAlex
- W4280505965
- Cited by
- 51
- References
- 34
- Citations by year
- 2026: 13 · 2025: 10 · 2024: 17 · 2023: 9 · 2022: 2
- FWCI
- 5.05
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- International Journal of Gastronomy and Food Science (publishedVersion)
- Hasan Kalyoncu University Institutional Repository (Hasan Kalyoncu University) (submittedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- Spirulina platensis, Spirulina, white chocolate, functional food enrichment, nutritional properties, sensory properties, protein content, amino acids, fatty acids, minerals, linoleic acid, texture, color, viscosity, moisture content, principal component analysis
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