Effect of Spirulina Microalgae Powder in Gluten-Free Biscuits and Snacks Formulated with Quinoa Flour
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This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities.
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Spirulina incorporation in bakery products provides a nutritional boost in protein and fiber, enriches the diet with minerals, contributes color, and improves antioxidant activity.
“In addition to providing a nutritional boost in protein and fiber and enriching the diet with minerals [78,79], color contribution was also reported [79,80], and all these studies noted improved antioxidant activity associated with Spirulina incorporation.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [79]
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- Authors
- Hussein, A. M. S., Mostafa, S., Ata, S. M., Hegazy, N. A., Abu-Reidah, I. M., & Zaky, A. A.
- Affiliations
- National Research Centre (EG)
- Menoufia University (EG)
- Core Research Equipment and Instrument Training (CREAIT), Core Science Facility, Memorial University of Newfoundland, 45 Arctic Ave., St. John’s, NL A1C 5S7, Canada
- Warsaw University of Life Sciences (PL)
- Corresponding author
- Zaky, Ahmed A.
- Venue
- Processes
- Publisher
- MDPI AG
- Published
- 2025-02-22
- Volume
- 13
- Issue
- 3
- Pages
- 625
- ISSN
- 2227-9717 (ISSN-L)
- OpenAlex
- W4407870670
- Cited by
- 19
- References
- 60
- Citations by year
- 2026: 15 · 2025: 4
- FWCI
- 8.97
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Processes (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa flour, gluten-free biscuits, gluten-free snacks, functional food ingredients, antioxidant activity, starch gelatinization, baking quality, sensory acceptability, color browning, nutritional value, gluten sensitivity
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