Snack bars enriched with <i>Spirulina</i> for schoolchildren nutrition

LUCAS, Bárbara Franco; ROSA, Ana Priscila Centeno da; CARVALHO, Lisiane Fernandes de; MORAIS, Michele Greque de; SANTOS, Thaisa Duarte; COSTA, Jorge Alberto Vieira

doi:10.1590/fst.06719

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Food Science and Technology

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Original Article • Food Sci. Technol 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.06719 copy

Snack bars enriched with Spirulina for schoolchildren nutrition

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
cereal bars; microalga; ready-to-eat food; sensory evaluation; stability during storage

Ingredients (g/100 g)	C	SP2	SP6
Oat flakes	35.3	33.3	29.3
Rice flakes	15.8	15.8	15.8
Brown sugar	13.2	13.2	13.2
Glucose syrup	16.0	16.0	16.0
Water	9.2	9.2	9.2
Vegetable fat	1.5	1.5	1.5
Lecithin	2.0	2.0	2.0
Maltodextrin	7.0	7.0	7.0
Spirulina powder	0.0	2.0	6.0

Parameters	C	SP2	SP6
Protein (g/100 g dry basis)	9.31^c ± 0.13	10.40^b ± 0.03	12.09^a ± 0.05
Lipids (g/100 g dry basis)	6.12^a ± 0.09	6.02^a ± 0.12	6.16^a ± 0.13
Ash (g/100 g dry basis)	1.24^c ± 0.01	1.46^b ± 0.02	2.00^a ± 0.03
Moisture (g/100 g)	10.73^b ± 0.38	10.75^b ± 0.10	12.68^a ± 0.66
Carbohydrates (g/100 g)	72.60	71.37	67.07

Storage	L*	a*	b*	C*	h	ΔE
0 days
C	50.37^a ± 0.28	5.10^a ± 0.05	24.30^a ± 0.13	24.83^a ± 0.12	78.14^c ± 0.17	*
SP2	34.04^b ± 0.66	-1.34^b ± 0.01	14.76^b ± 0.19	14.82^b ± 0.19	95.17^b ± 0.02	19.98^b ± 0.49
SP6	27.41^c ± 1.00	-2.05^c ± 0.05	9.79^c ± 0.20	10.00^c ± 0.21	101.81^a ± 0.21	28.09^a ± 0.74
15 days
C	50.25^a ± 0.31	5.07^a ± 0.03	24.48^a ± 0.23	25.00^a ± 0.23	78.30^c ± 0.09	*
SP2	34.30^b ± 0.87	-1.36^b ± 0.03	14.25^b ± 0.13	14.32^b ± 0.13	95.44^b ± 0.10	20.01^b ± 0.74
SP6	27.59^c ± 0.66	-2.06^c ± 0.07	9.50^c ± 0.20	9.72^c ± 0.19	102.24^a ± 0.56	28.09^a ± 0.63
30 days
C	50.45^a ± 0.44	5.11^a ± 0.19	24.38^a ± 0.16	24.91^a ± 0.20	78.15^c ± 0.37	*
SP2	33.84^b ± 0.91	-1.35^b ± 0.08	14.37^b ± 0.26	14.43^b ± 0.26	95.37^b ± 0.28	20.44^b ± 0.86
SP6	27.35^c ± 0.85	-2.03^c ± 0.13	9.63^c ± 0.44	9.84^c ± 0.40	101.96^a ± 1.26	28.33^a ± 0.80

Storage	Hardness (N)	Moisture (g/100 g)
0 days
C	81.35^a ± 3.74	10.73^b ± 0.38
SP2	82.45^a ± 5.42	10.75^b ± 0.10
SP6	52.36^b ± 3.37	12.68^a ± 0.66
15 days
C	83.17^a ± 4.20	10.85^b ± 0.12
SP2	84.14^a ± 4.85	10.97^b ± 0.53
SP6	52.97^b ± 1.75	12.87^a ± 0.23
30 days
C	86.76^a ± 5.83	10.61^b ± 0.30
SP2	89.37^a ± 5.74	10.81^b ± 0.41
SP6	56.91^b ± 0.98	12.18^a ± 0.24

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[1] *Corresponding author: jorgealbertovc@terra.com.br