FREIRE, S. P.; http://lattes.cnpq.br/7363985032565053; FERNANDES, Samara Pereira Freire.
Abstract:
Spirulina is a cyanobacterium participant of the group of blue-green algae, has several species among them the maximum S. and S. platensis, which are commonly used in food, due to its nutritional properties with a nutritional composition of high protein content, vitamins, minerals, phenolics and polyunsaturated fatty acids, and pharmaceutical properties such as antioxidants, anti-tumor factors, antilipidemic and hypoglycemics. Thus, this study aimed to analyze the nutritional value and the level of sensory acceptance of children in biscuits cookies added type of S. platensis. Thus, we processed 4 types of cookies, F1 without addition of S. platensis and F2, F3, F4, added with 3%, 5% and 7% of S. platensis, respectively. Which underwent physical-chemical and sensory analysis. The biscuits plus 5 and 7% of S. platensis demonstrated how excellent choice of nutritional products, especially as regards the amounts of protein, F4 with 13.67% was the sample with the highest percentage, F1 lipids with 12.39% and F4 carbohydrates with 59.12% were also samples with higher percentages. Regarding sensory analysis, the samples with 3% S. platensis showed greater acceptance when compared to others. Therefore the addition of microalgae in the formulation of biscuits is shown a viable option for the food industry since it is a product of good nutritional quality with good acceptance and low cost, which can be added to products that are already portion of the feeding without changes in the pattern of consumers, and is a product part feeding a very wide audience.
