文章基本信息

标题：Snack bars enriched with Spirulina for schoolchildren nutrition
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作者：LUCAS, Bárbara Franco ; ROSA, Ana Priscila Centeno da ; CARVALHO, Lisiane Fernandes de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
页码：146-152
DOI：10.1590/fst.06719
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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.
关键词：cereal bars; microalga; ready-to-eat food; sensory evaluation; stability during storage.
其他关键词：cereal bars;microalga;ready-to-eat food;sensory evaluation;stability during storage