文章基本信息

标题：Composição nutricional de cookies enriquecidos com Spirulina platensis
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作者：Rafael Ferreira Lima ; Walnara Arnaud Moura Formiga ; Pedro Victor Crescêncio de Freitas 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2022
卷号：11
期号：10
页码：1-10
DOI：10.33448/rsd-v11i10.21120
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Spirulina platensis is the name associated with unicellular and filamentous blue-green microalgae, also known as cyanobacteria. Easily found in nature, records indicate that they have been found in common places such as soils, swamps, lakes and brackish waters. Biscuits stand out for their technological facilities, providing a wide variety of ingredients and formulations. An enrichment of Spirulina platensis cookies can enhance a product already on the market, thus facilitating its commercialization. This study aimed to analyze the nutritional composition of cookies enriched with Spirulina platensis through physicochemical and microbiological analyses. The research has an experimental and exploratory character, the physical-chemical characteristics were analyzed at the Water Analysis Laboratory at the Federal University Campina Grande (UFCG) on the Pombal campus, the hygienic-sanitary quality at the Food Microbiology Laboratory at UFCG. The data obtained were statistically analyzed using the Assistat 7.7 software. Based on the results, it was possible to observe that, as Spirulina was supplemented, the cookies samples changed their nutritional value in the evaluated nutrients, mainly in the protein content, as well as the preservation of the microbiological characteristics within the established standards.
关键词：Physical-chemical analysis;Microbiological analysis;Food production;Microalgae.