PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS

The aim of the research is to develop new bakery products with increased functional value by adding ingredients from biomass Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole (P3) sticks were formulated addition 3% S2 preparation based on spirulina, thus increasing bioavailability active components in microalgae. It was established that results an increase total polyphenol content 41.67% P2 samples 56.17% P3 flour. leads a decrease reducing sugars up 2.56% P1, 2.50% 2.19% compared control. In S2, fat cyanobacterial origin increases almost 3.2% sample 4.4% 6.0% control samples. show use platensis contributes nutritional through intake amino acids, fatty acids origin, minerals, vitamins bioactive substances, which are missing conventional products, consumed daily. microalgae, rich pigments - chlorophylls, carotenes phycocyanins beneficial properties for health, could be used as natural food dyes.