Effects of Microencapsulated Dunaliella Salina Algae on Sensory Evaluations, Omega-۳ Fatty Acid and Nutritional Compositions Value of Sago Bagea Cookies

This study aims to find the well-coated Dunaliella Salina Microcapsule (DSM) and use it as a supplement for sago bagea cookies. DSM formulas will be produced from the encapsulation of maltodextrin and Arabic gum by spray drying method, and their morphologies will be analyzed using a Scanning Electron Microscope (SEM). The best formula is chosen based on wrinkles that appeared and agglomeration on the particles of the produced microcapsules. Based on the SEM result, it is obtained that F۳ is the well-coated microcapsule due to its less-wrinkled surface with no agglomeration. F۳ will be used to fortify sago bagea cookies with ratios of ۱۰%, ۲۰%, and ۳۰%. In this study, four sago bagea cookie formulas were made (Control, DSM ۱۰%, DSM ۲۰%, and DSM ۳۰%). These formulas will be tested by sensory evaluations to determine the preferred cookies, which will be analyzed further for their nutritional values. Based on the sensory analysis, DSM ۱۰% will be chosen due to panelist preference, with the highest overall acceptability score of ۳.۹۴ ± ۰.۷۱. DSM ۱۰% will be analyzed on its omega-۳ fatty acids (docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)) and nutritional compositions. In conclusion, the analysis showed DSM ۱۰% has a higher content of DHA (۴.۷۰۵ mg/g to ۷.۳۰۵ mg/g), EPA (۱۵.۱۸ mg/g to ۲۰.۱۸ mg/g), ash (۰.۷۱% to ۰.۷۷%), fat (۱۳.۸۴% to ۱۵.۵۶%), protein (۲.۷۲% to ۳.۸۹%), crude fiber (۱.۳۳% to ۱.۳۴%) and total energy (۴۵۶.۲۸kcal/۱۰۰g to ۴۶۷.۱۶kcal/۱۰۰g) but lower in moisture (۲.۵۲% to ۱.۸۰%) and carbohydrate (۸۰.۲۱% to ۷۷.۹۸%) than control.

کلیدواژه ها:

Sago bagea cookies ، Dunaliella salina ، encapsulation ، omega-۳ ، DHA/EPA ، spray drying ، maltodextrin ، arabic gum ، sensory evaluations