Elaboração de um produto de panificação, do tipo de pão, enriquecido pela adição de spirulina platensis.

Abstract

Currently many studies have been developed in the field of food biotechnology, including by the food industry, aiming to find new sources of food, or enrich existing products. Among the alternatives to fortify, for example, there is the microalgae, which is increasingly gaining space in the food sector. Spirulina platensis is a filamentous cyanobacterium that lives in environments such as soils, wetlands, alkaline lakes and brackish, marine and fresh waters. This microalgae has a diversified composition, and studies indicate high protein content, an important antioxidant activity and considerable levels of fatty acids and micronutrients. There is a tendency to develop enriched products with Spirulina platensis, or simply the consumption of biomass or drinks are already available for domestic consumption. Thus, the study aimed to produce a bakery product (bread) enriched by the addition of Spirulina platensis. It was developed four formulations with different the percentage of Spirulina platensis (0%, 1%, 3% and 5%). These breads underwent tests to describe the physical and chemical profile, microbiological and sensory analysis to assess its acceptability for consumption. The results of the centesimal composition of the formulations showed significant differences in most nutrients, and the most evident one was in the protein percentage, which is the enrichment goal. For its acceptability, the sample that had a better acceptance regarding purchase intent was the one with the highest percentage (5%) of spirulina, being also the highest average in relation to overall assessment. However, considering the taste, the best product accepted among other samples was the one with 3% of microalgae. Thus the incorporation of spirulina in the formulation of bread, resulted in products resulted in products with good acceptance by the tasters and with added nutritional value , meeting the growing demand for nutritionally improved products . There is a need for more studies and tests that improve the viability of nutritional enrichment with Spirulina platensis, in bakery products.