The impact of adding different levels of spirulina on the characteristics of halloumi cheese

The primary purpose of this study was to evaluate the effect of spirulina addition to the halloumi cheese characteristics. The spirulina-addition process involved using a homogenizer, with concentrations of spirulina powder at 0%, 0.5%, 1%, and 1.5% w/v. The microstructure, mineral, rheologic, color, texture, microbial loads, and sensorial properties of halloumi supplemented with spirulina were evaluated. The appearance of halloumi was affected by spirulina. Adding spirulina at least 0.5% could affect the overall color of halloumi (p < 0.01). The structural compactness of halloumi reduces as spirulina concentration rises (p < 0.05). Adding 1% and 1.5% of spirulina raises (p < 0.01) the amounts of minerals (P, K, S, Ca, and Mg). Spirulina fortification significantly impacted the hardness, cohesion, springiness, gumminess, and chewiness of halloumi cheese (p < 0.05) but did not differ in adhesiveness and resilience. Regarding microbial loads, halloumi-spirulina cheese was safe from pathogenic contamination. Panelists concluded that there was no significant differentiation in halloumi cheese color, flavor, or taste. However, 0% and 0.5% addition levels were more acceptable than 1% and 1.5% (p < 0.05). Adding spirulina powder during halloumi cheese processing led to unique colors and characteristics. The mineral compositions, rheology, and texture of the halloumi cheese exhibit distinct characteristics, beginning with a 1% spirulina addition. However, the favorite taste of halloumi cheese was 0% and 0.5%, which are additional levels of spirulina.