Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

The aim of this work was to develop snacks enriched with Spirulina and thus improve their nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina sp. LEB 18 and C (0% Spirulina). These snacks were evaluated with respect to the nutritional content (protein, lipids, ash, carbohydrates, carotenoids and in vitro protein digestibility), physical properties (expansion index, bulk density, hardness, water absorption index, water solubility index, microstructure and color parameters) and sensorial characteristics (flavor, color, taste, texture, overall acceptance and purchase intention), as well as microbiological analyses. The addition of Spirulina provided nutritional increase of 22.6% in proteins, 28.1% in lipids and 46.4% in minerals, without significantly affecting (p > .05) the physical parameters such as expansion index and hardness. The pigments of such microalga significantly influenced (p < .05) the color parameters evaluated. Microstructure evaluation of the formulation added with Spirulina showed structures with thin cell walls (18.50 +/- 1.50 inn). Furthermore, this formulation resulted in a sensory acceptance index of 82%. It was concluded that Spirulina can be used in the concentration of 2.6% resulting in snacks with high nutritional content and sensory acceptance. Thus, this product can be used as ready -to -eat food by consumers which look for a healthier diet.