DANTAS, B. S.; http://lattes.cnpq.br/2785772849049431; DANTAS, Bruno Silva.
Abstract:
The microalgae, Spirulina platensis, Spirulina maxima, Spirulina fus{formis, are
considered as valuable additional food sources of some macro and
micronutrients. Spirulina platensis, a nutritionally filamentous cyanobacterium
enriched, has several biological and nutritional meanings, it is often
used in human food. Its proximate composition has high levels of
proteins, polyunsaturated fatty acids, antioxidant compounds, vitamins and
merats. Thus, this work aimed to elaborate and characterize biscuits
added with Spirulina platensis by university students. 2 were processed
types of wafers, the standard wafer (BP) without the addition of Spirulina platensis and wafer
with Spirulina platensis (BS) added 5%, later they were performed
physicochemical, microbiological and sensory analyses. The biscuit with the addition of 5% of
Spirulinu platensis, showed an increase in protein content (1 ~, 15%). :\in addition,
showed lower amounts of lipids and carbohydrates, 13.64 and 69.02%,
respectively. It is important to note that, in relation to minerals, a
considerable increase when compared to wafers without Spirulina platensis addition.
The present study obtained satisfactory results when comparing BP and BS, since
the addition of Spirulina platensis provided increases in protein and minerals, in addition to
present acceptable results in sensory analysis and purchase intent. it was found
the possibility of partial replacement of wheat flour, as an alternative to
encouraging the consumption of Spirulina platensis. In addition to meeting the requirements
nutritional, organoleptic and microbiological.
