Elaboração e análises físico-químicas, microbiológicas e sensorial de barras alimentícias adicionadas de spirulina platensis.

Abstract

The Spirulina platensis has been used as a food source for many years, its production has increased significantly by its high protein content (60-70% dry basis), because it has high digestibility and amino acid profile, similar to that recommended by the Food and Agriculture Organization (FAO). Several studies have been developed in the area of food technology and by the food industry seeking new food sources or enrichment of existing products, with microalgae being one of those alternatives. In this way, the objective was to elaborate and analyze the physicochemical characteristics, microbiological conditions. and the acceptability index of food bars added to Spirulina platensis . Three types of bars were formulated, to know: standard bar (FP), bar with 3% Spirulina platensis (F3) and bar with 5% Spirulina platensis (F5). Bars containing Spirulina platensis F3 and F5 obtained protein content of 13,39 and 15,68%, respectively. In relation to the minerals present, an increase was observed in bars F3 and F5, when compared to FP. In addition to presenting acceptable microbiological conditions in accordance with current legislation. Regarding sensory analysis a statistical difference was obtained for the overall assessment, for color and appearance, of which FP obtained better results, can be explained tonality of Spirulina platensis. As for attributes, flavor and texture, FP obtained a average value 7 (I liked moderately), corresponding to a satisfactory result. With respect to purchase intent FP obtained higher mean, to which average were between 3 and 4, would possibly buy and maybe buy/maybe not buy, respectively. This research got results satisfactory when comparing FP with the bars F3 and F5, since the addition of Spirulina platensis, provided increase on protein level and minerals presenting results acceptable in sensory analysis and purchase intent, beyond to show the formulation of a product practical and rich nutritionally.