Desenvolvimento de barra de cereal enriquecida com biomassa de Arthospira platensis

Abstract

A. platensis is a microalga belonging to the phylum Cyanobacteria, since many years ago is used in food, but it was in the 60s that research and production have advanced the production of new food with the use of microalgal biomass. The high protein content and the association of consumption with improved health of the population contributed to the popularization of microalgae. Market needs for practical and healthy products motivates the preparation of this work aims to develop a cereal bar enriched with A. platensis with microbiological stability and nutritional and organoleptic characteristics satisfactory. The cereal bar was charged with 1, 3 and 6% A. platensis. They were made with the new product chemical, colorimetric, microbiological, sensory analysis, texture and scanning electron microscopy (SEM). The chemical composition of the new product showed the cereal bar with 6% A. platensis an increase in the percentage of lipids, fiber and proteins. The percentage of humidity and ash showed no difference, while the carbohydrate values varied. microbiological analysis showed no contamination, and sensory analysis showed a decrease in global acceptance and purchase intent as the concentration of A. platensis increased, however, it is possible to emphasize that the analysis showed no difference in taste that the evaluation of tasters, was not affected by the addition of A. platensis, this finding indicates that the enrichment of food with the microalgae is a viable alternative. color analysis demonstrated a decrease in brightness and color intensity by increasing the biomass concentration. The data obtained for maximum force measured in Newton (N) to indicate that the sample with 6% A. platensis enrichment was responsible for increasing the maximum force applied to the samples. Analysis Texture Profile (TPA) showed no differences in the hardness parameters, Elasticity, Chewiness, Cohesiveness. The enrichment of the cereal bar with A. platensis biomass protein shows a significant increase, however, is necessary to review the formulation for the purpose masks the green A. platensis and improve sensory analysis of the new product.