Bolacha adicionada com Spirulina platensis: avaliação físico-química, microbiológica e sensorial.

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.