Table 3.
Various developed functional food products with incorporation of spirulina biomass.
| Type of Functional Food Products | Spirulina Biomass | Other Ingredients | References |
|---|---|---|---|
| (A) Functional Biscuits | |||
| Cookies | 10–15% | – | [34] |
| 5%, 10%, and 15% | – | [119] | |
| Wheat Crackers | 2% and 6% | [83] | |
| (B) Functional Snacks and Baby Food | |||
| Snack | 0%, 2.5%, 5%, 7.5%, 10%, and 12.5% | – | [2] |
| Snakes for the elderly | 750 mg/100 g | – | [120] |
| Baby food formulation | 0%, 2.5%, 5%, and 7.5% | – | [39] |
| (C) Functional Pasta | |||
| Pasta | 1–15 | – | [121] |
| 0%, 0.25%, 0.5%, 0.75%, and 1% | – | [122] | |
| 0%, 0.6%, 2.0%, 3.4%, and 4.0% | – | [123] | |
| 0%, 0.25%, 0.5%, and 0.75% | – | [124] | |
| Novel Food Products Pasta, Maki-Sushi, Jerky Pasta, | Spirulina filled | – | [15] |
| (D) Functional Ice Cream | |||
| Ice cream | 5% | – | [125] |
| 0.15% | Fructo oligosaccharides (FOS) and Probiotic Vegetable Milk |
[126] | |
| 0%, 0.6%, and 1.2% | – | [116] | |
| 0.075%, 0.15%, 0.23%, and 0.3% | – | [40] | |
| (E) Functional Dairy Products | |||
| Ayran Yoghurt | 0%, 0.25%, 0.5%, and 1% | Bifidobacterium lactis, Lactobacillus acidophilus, L. bulgaricus and Streptococcus thermophilus | [127] |
| Low-fat Probiotic Yogurt | 0.1–1% | Algae: Spirulina platensis and Fexulago angulata | [128] |
| Bacteria: L. delbruckii subsp. bulgaricus, L. acidophilus ATCC 4356, and S. thermophiles | |||
| Probiotic Fermented Milk Product | – | – | [127] |
| Soft cheese | 0%, 1%, and 1.5% | – | [116] |
| Yoghurt | 0%, 0.5%, 0.75%, 1%, 2%, and 3% | L. acidophilus, L. delbruckii subsp. bulgaricus and S. thermophilus | |
| 0%, 0.5%, and 1% | Bifidobacterium animalis ssp. Lactis (BB-12) and L acidophilus (ha-5) | [129] | |
| 0.3%, 0.5%, and 0.8% | L. acidophilus, L. delbruckii subsp. bulgaricus, S. thermophiles, and spinach (10–13 w/w%) | ||
| 0.5% and 1% |
L. acidophilus, L. delbruckii subsp. bulgaricus and S. thermophilus |
[130] | |
| Soy Yoghurt | 0.80% | L. delbruckii subsp. Bulgaricus and S. thermophilus | [131] |
| Functional Yogurt | 0.1%, 0.2%, 0.3%, and 0.5% | – | [40] |
| Probiotic Fermented Milks | – | – | [132] |
| Fermented Symbiotic Lassi | 0%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% | L. helveticus MTCC 5463 (V3) and Streptococcus thermophilus MTCC 5460 (MD2) | [133] |
| Acidophilus Milk | 0.5% and 1% | L. acidophilus | [130] |
| Acidophilus bifidus- thermophiles Fermented (ABT) Milk | 3 g/L | Bifidobacteria, L. acidophilus, and S. thermophiles | [134] |
– Not reported.