Kinay, Aysun GargaciDuyar, Hünkar Avni2025-03-232025-03-2320212602-4144https://hdl.handle.net/11486/2183SÜF-1901-15-07Dünyanin birçok ülkesinde deniz yosunu ve algal ürünler diyetin özel bir kismini olusturmakta olup, bunlardan DHA, mukopolisakkaritler ve çesitli vitaminler üretilmistir. Deniz yosunlari yüksek lif yapisi ve düsük kolestrol içerigine sahip, besin kalitesi yüksek fonksiyonel gidalar içerisinde yer alirlar. Bu çalismada spirulina gida katki maddesi olarak diyet beslenmenin önemli bir parçasi olan grissini üretiminde kullanilmis, protein, yag asidi, besin degeri ve vitamince zengin olan Spirulina, diyet beslenmenin yeni bir ürünü olarak kullanilip kullanilamayacagi arastirilmistir. Olusturulan iki grup (Sade Grissini ve Spirulinali Grissini) duyusal ve fiziksel analizler ile degerlendirilmistir. Spirulina ilaveli grissinilerin, sade grissiniden duyusal olarak farksiz oldugu ve tüketilebilecegi, fiziksel analizler sonucunda da daha kirilgan ve gevrek oldugu tespit edilmistir. Yapilan analizler sonucunda spirulina ilaveli grissinilerin fiziksel olarak spirulinaya göre daha saglam oldugu, duyusal olarak lezzet farki olmadigi ancak yesil renginden dolayi düsük duyusal puan aldigi, renk analizlerine göre de daha yesil olmasi sebebi ile genel unlu mamül karakterinden farkli oldugu belir-lenmistir.Seaweed and algal products constitute a special part of the diet in many countries of the world and DHA, mucopolysaccharides and various vitamins have been produced. Seaweeds are among functional foods with high fiber structure and low cholesterol content, with high nutritional quality.In this study, spirulina was used as a food additive in the production of grissin, which is an important part of dietary nutrition. Spirulina, which is rich in protein, fatty acid, nutritional value, and vitamins, was investigated as a new product of dietary nutrition. The two groups formed (Grissini with Sade and Grissini with Spirulina) were evaluated by sensory and physical analyzes.It has been determined that spirulina added grissins are sensually indistinguishable from plain grissin and can be consumed, and are more fragile and brittle as a result of physical analysis. As a result of the analysis, it was determined that spirulina added grissins are physically more robust than spirulina, they do not have a sensory flavor difference, but they have low sensory points due to their green color, and they are different from the general bakery product character because they are greener according to color analysis.trinfo:eu-repo/semantics/openAccessDuyusal analizFiziksel AnalizGida takviyesiGrissiniSpirulinaArticle5346447010.32958/gastoria.961742https://doi.org/10.32958/gastoria.961742