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Title: Nutritional attributes and sensory evaluation of lentil-falafel with spirulina platensis
Authors: Zock, Sarah Ahmad
Advisors: Accary, Claudine
Subjects: Nutrition--Evaluation
Vegetarian cookery
Issue Date: 2020
Emerging chronic diseases are being accentuated by the unhealthy lifestyle, reduction of physical activity, and consumption of fast food. Prevention is the key in order to maintain a disease-free future. Hence, adopting a healthy lifestyle could rescue lives among kids especially. In our work, we studied the nutritional attributes of Falafel as well as its overall acceptability by replacing the original Chickpea recipe by a Lentil-based mix. In order to increase its nutritive Protein content, we added Spirulina platensis powder with different concentrations from 0.15% to 0.6%. This study shows that the formulated Falafel recipes have a greater Protein content, less Fat, high content in C-Phycocyanin in comparison to the original recipe. The Lentil formulated Falafel was accepted by the consumer, however, the one with Spirulina was less perceived. Microbial quality of Lentil Falafel was the same as the original one yet the addition of Spirulina enhanced the quality of Falafel due to its anti-microbial effect.
Includes bibliographical references (p. 49-52).

Supervised by Dr. Claudine Accary.
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Thesis
Appears in Collections:UOB Theses and Projects

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