Background and Objectives: So far, no research has been carried out on the fortification of cream and wheat flour by arthrospira platensis micro algae powder to produce coated wafer. By enriching of wafer with arthrospira platensis micro algae we can provide a new opportunity for the production of functional cereal foods. The objective of the present study is to investigate the effect of arthrospira platensis Powder on nutritional, qualified and sensory characteristics of coated wafer.
 Materials & Methods: Samples of fortified wafers were prepared using arthrospira platensis at a level of 0.5 and 1.0 (% w‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏/‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏w) in wafers cream and 0.75 and 1.5% (% w‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏/‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏‏w) in wafers bread. The protein, iron and alpha tocopherol contents of the samples were measured by kjeldahl, atomic absorption and high-performance liquid chromatography (HPLC), respectively. Sensory evaluation (hedonic scale 1− 5) of the samples was made by 5 trained panelists. Besides, the peroxide value in the samples was also determined.
Results: The iron, protein and alpha tocopherol contents of the fortified coated wafer were higher, and their peroxide value was lower, than their respective control values after four months (p<0.05).  The amount of protein content increased from a minimum of 0.17% to 1.82% , iron content from 3.58% to 40.43% and the rate of alpha tocopherol content from 2.21% to 14.7% . On the basis of Sensory evaluation (hedonic scale 1−5), coated wafers samples containing 1.0 % of A. platensis in wafers cream and 1.5% of A. platensis in wafers bread scored highest following the control sample (p<0.05).
Conclusion: It is possible to produce coated wafers fortified by Arthrospira platensis with desirable nutritional, qualified and sensory characteristics.