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| LUCAS,Bárbara Franco; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira. |
| Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Microalga; Microstructure; Nutrition; Snack. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700016 |
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| LUCAS,Bárbara Franco; ROSA,Ana Priscila Centeno da; CARVALHO,Lisiane Fernandes de; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereal bars; Microalga; Ready-to-eat food; Sensory evaluation; Stability during storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031104 |
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