Snack bars enriched with Spirulina for schoolchildren nutrition

被引：24
|
作者：
Lucas, Barbara Franco [1 ]
Centeno da Rosa, Ana Priscila [1 ]
de Carvalho, Lisiane Fernandes [1 ]
de Morais, Michele Greque [2 ]
Santos, Thaisa Duarte [1 ]
Vieira Costa, Jorge Alberto [1 ]
机构：
[1] Univ Fed Rio Grande FURG, Lab Engn Bioquim, Escola Quim & Alimentos, Rio Grande, RS, Brazil
[2] Univ Fed Rio Grande FURG, Lab Microbiol & Bioquim, Escola Quim & Alimentos, Rio Grande, RS, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2020年 / 40卷
关键词：
cereal bars; microalga; ready-to-eat food; sensory evaluation; stability during storage; CEREAL BARS; PART; BIOMASS; ANTIOXIDANT; HEALTH;
D O I：
10.1590/fst.06719
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p > 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.
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页码：146 / 152
页数：7
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