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.

引用

下载

页码：146 / 152

页数：7

共 50 条

[41] Development and sensory evaluation of snack bars with bean-based filling
Durkee, D. L.
Machado, C.
Fukuda, G.
Nielsen, S. S.
CEREAL FOODS WORLD, 2006, 51 (06) : 313 - +
[42] PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS
Kim, E. H. -J.
Corrigan, V. K.
Hedderley, D. I.
Motoi, L.
Wilson, A. J.
Morgenstern, M. P.
JOURNAL OF TEXTURE STUDIES, 2009, 40 (04) : 457 - 481
[43] RESEARCH INTO MICROORGANISMS IN MAYONNAISE SALAD OBTAINED IN RESTAURANTS, SNACK BARS AND ROTISSERIES
FURLANETTO, SMP
LACERDA, AA
CERQUEIRACAMPOS, ML
REVISTA DE SAUDE PUBLICA, 1982, 16 (06): : 307 - 316
[44] Hepatoprotective effect of Spirulina platensis enriched in phenolic compounds
Kepekci, Remziye Aysun
Polat, Sait
Saygideger, Saadet Demirors
NEW BIOTECHNOLOGY, 2012, 29 : S115 - S115
[45] Fresh Pasta Production Enriched with Spirulina platensis Biomass
Lemes, Ailton Cesar
Takeuchi, Katiuchia Pereira
Monteiro de Carvalho, Joao Carlos
Godoy Danesi, Eliane Dalva
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, 2012, 55 (05) : 741 - 750
[46] Detection of edible insect as a component of snack bars using histochemical method
Pecova, Martina
Javurkova, Zdenka
Bartlova, Marie
Pospiech, Matej
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2024, 132
[47] Products in practice - Glucerna Shake, Glucerna Weight Loss Shake, Glucerna Meal Bars, Glucerna Snack Bars
不详
DIABETES EDUCATOR, 2004, 30 (05): : 790 - 792
[48] NUTRITION AND PHYSICAL DEVELOPMENT OF SCHOOLCHILDREN IN UKRAINE
PRYPUTINA, BS
MOSTOVAYA, LA
RUDENKO, AK
SMOLAYR, VI
SLIVINSKAYA, IA
NUTRITION AND METABOLISM, 1976, 20 (03): : 191 - 191
[49] Protein Enriched Multigrain Expanded Snack: Optimization of Extrusion Variables
Sharma M.
Yadav D.N.
Mridula D.
Gupta R.K.
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 2016, 86 (4) : 911 - 920
[50] Spirulina as a protein ingredient in a sports nutrition drink
Aleksandrovna, Gubanenko Galina
Viktorovna, Naimushina Liliya
Dementievna, Zykova Irina
PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE ON INNOVATIONS IN SPORTS, TOURISM AND INSTRUCTIONAL SCIENCE (ICISTIS 2019), 2019, 17 : 162 - 166

← 1 2 3 4 5 →