This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities.

Bakery products represent a promising platform for functional food development. In this study, cakes were fortified with germinated chickpea flour (GCP) and germinated white kidney bean flour (GWKB) as partial substitutes for wheat flour (10, 20, and 30%), while phospholipase and sodium stearoyl lactylate (SSL) were applied to improve technological quality. The effects of germination on proximate composition, minerals, phenolic compounds, functional properties, protein digestibility, and antioxidant capacity were evaluated, in addition to pasting behavior, texture, and color attributes. Germination significantly enhanced water and oil absorption capacities, emulsifying and foaming properties, and increased protein digestibility, reaching 75.13% in GCP compared to 64.33% in raw chickpea. Post-storage crumb firmness was significantly reduced by phospholipase and SSL, with optimal freshness achieved at 75.45 ppm phospholipase and 0.6% SSL (R² = 95.74%). In conclusion, this study demonstrates a novel dual-enhancement strategy that integrates legume germination with combined enzymatic treatment and RSM-based optimization to simultaneously improve nutritional value and post-storage technological performance of fortified cakes, providing a practical model for the development of high-quality functional bakery products.