Formulação e caracterização de massa alimentícia tipo espaguete enriquecida com Spirulina platensis: uma alternativa para o combate a desnutrição infantil.

Abstract

The microalgae of the genre Spirulina, presents composition attractive for use as a food supplement with protein percentage of 60-70% of its dry weight, where these offer great amount of essential amino acids, and still in its constitution 20% carbohydrates and 8% lipids, besides minerals, vitamins, pigments, phenolic compounds, γ-linolenic acid and other essential fatty acids. The Spirulina platensis can also be used to fight the various diseases, including malnutrition. Based on these findings, the present study proposes the development of nourishment in form of pasta, added with different concentrations of Spirulina platensis. In order to proceed, four different formulations of nourishment were produced and characterized with differing concentrations of the raw material that would best attribute to the final product, the aspects of fresh pasta. Afterwards, the pasta formulations containing 0, 5, 10 and 15% of Spirulina platensis, were characterized as the physicochemical and sensory parameters. The results regarding the physicochemical characterization showed that replacement of part of the wheat flour by Spirulina platensis, reflected in protein, lipid and RMF intake, and promotes reducing the percentage of carbohydrates. With reference to the IDRs, a portion (100 g) of the masses with Spirulina platensis provided the daily percentage of nutrients for children (ages 4-10 years), required for it to be classified as pasta enriched . The sensory analysis, the inquiry was conducted with 53 preschoolers and primary students of municipal untrained schools, the inquired aged 4 to 9 years. All formulations showed a review situated in the "indifferent" score it is evident that the formulation containing 15% Spirulina platensis, was the one that had best acceptability percentage reaching 60,37%. This endeavor proposes different food with improved nutritional characteristics, easy preparation, low cost and acceptability good, which can be implemented as an alternative to the nutrition of preschoolers and primary students.