Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules
A W Elmaghriba,
M D Candraningsih,
N Ekantari
Abstract:This study was done to find out how creating Arthrospira platensis granules using the wet granulation method and a blend of cinnamon powder and amylum mucilage affected their physical, physicochemical, and antioxidant properties. Arthrospira platensis is granulated by the wet granulation method using cinnamon, amylum mucilage, and stevia sugar as sweeteners. The 3×3 factorial design was used, with factors for amylum mucilage of 2.5%, 5%, and 7.5% w/w and cinnamon powder of 0.5%, 1%, and 1.5% w/w. Granules were… Show more
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