الفهرس 
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Abstract
Microalgae used to enhance the nutritional value of food products, due to their well-balanced chemical composition as well as a source of highly valuable molecules, such as polyunsaturated fatty acids, chlorophyll, carotenoids, phycobilins, sterols, vitamins, and other biological active compounds.
The present study was carried out to prepare some bakery products (biscuits and pizza) fortified with different levels of dried Spirulina algae powder. Organoleptic properties (color - odour –taste – texture and over all acceptability) were carried out to determine the acceptable percentage of Spirulina algae powder which can be used in biscuit and pizza blends. For Spirulina, biscuit and pizza blends, gross chemical composition (moisture, protein, fat, carbohydrates, fiber and ash), some minerals such as Na, K, Ca, Mg, P, and Fe were determined. Some selective bioactive compounds such as phycocyanin, chlorophyll, carotenoids, β-carotene and phenolic compounds, amino composition were also determined. Calculation of the daily needs of indispensable amino acids, computed protein efficiency, protein biological value and fatty acids composition were carried out. Determination the chemical composition , acid values, peroxide, thiobarbituric acid and organoleptic qualities of biscuits and pizza blends fortified with different levels of Spirulina algae after storage period at 25°C for biscuit and -20°C for pizza for three months were carried out. Determination the microbiological qualities of biscuits and pizza blends fortified also with different levels of Spirulina algae after storage period at 25°C and -20°C, respectively for three months.
Results indicated that biscuit and pizza blends fortified with dried Spirulina algae with percentage 5 % or more was not accepted for its organoleptic properties. Biscuit and pizza blends fortified with 3 % Spirulina algae were in general the best one as nutritive aspects and it was relatively accepted as organoleptic aspects. Biscuit blends fortified with Spirulina algae were better than without under room temperature. Biscuit and pizza blends fortified with Spirulina algae were rich in nutrients. Storing pizza under freezing temperature didn’t change its organoleptic properties.
It is recommended:
Using Spirulina algae powder in the fortification of foods for its nutritive aspects using 3 % in both biscuit and pizza blends was the best choice in general.