📚 Volume 28, Issue 8
📋 ID: IPE6egq
Authors
Shaden H. Foudah 1, * and Nisreen M. Abdulsalam 2
Department of Food and Nutrition, Faculty of Human Sciences and design, King Abdul Aziz University, P.O. Box 42807, Jeddah 21551, Saudi Arabia; [email protected]
Abstract
The Cyanobacterium Spirulina, a multicellular and filamentous blue green microalga, is used in many countries around the world as a human-safe food. This research aimed to study the nutritional value of dried Spirulina algae and prepared healthy and high-nutritional-value ketchup blends fortified with Spirulina algae. This study revealed that Spirulina algae contained a high level of protein, at 60.00 ± 4.12% of dry weight. The results indicate that ketchup blends fortified with dried Spirulina algae at 1, 2, and 3 g/100 g had improved nutritional properties. Supplementing ketchup with Spirulina is proven to provide a good source of nutritional, functional, and health properties for use as a nutraceutical food.
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📝 How to Cite
Shaden H. Foudah 1, * and Nisreen M. Abdulsalam 2 (2021).
"Enhancing Ketchup with Spirulina Platensis Algae as a Func-tional Ingredient".
Wulfenia, 28(8).
