Document Type : Original Article
Authors
1
Assistant Professor, Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt,
2
Teaching Fellow Specializing In Nutrition And Food Sciences At GOTH - Al Galaa Teaching Hospital
Abstract
This study aimed to evaluation the effect of applying two levels of spirulina algae to production protein-rich kiwi fruit jam as functional foods to improve body functions, provide health benefits and nutritional balance as a result of mixing them. Three samples of kiwi jam were prepared: First was the control sample (S1), Second was kiwi jam enriched with 5% spirulina algae (S2), and third was kiwi jam enriched with 8% spirulina algae (S3) by replacing in sugar content. The kiwi jam samples S1, S2, and S3 were examined for protein, ash, fiber, moisture, fat and carbohydrates. The approximate composition of kiwi jam S3 and S2 revealed a notable rise in the nutrient content (fiber, protein, and fat) due to incorporating spirulina algae with compared to the control kiwi jam. That results showed the control kiwi jam sample is a rich source of carbohydrates while poor in protein and other nutrients, but the adding algae to the kiwi jam leads to an increase content of protein which was evident in our results of the protein content of the second sample, 4.34±0.06 and the third, 6.48±0.32, compared to the control sample, 1.18 ±0.04.
Spirulina algae, rich in essential amino acids, make fortified kiwi jam a complete protein source. The study recommends spirulina-fortified functional foods for their high health, nutritional value, protein, and dietary fiber content, especially for children, teenagers and athletes.
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