Production of Cookies Enriched With Spirulina platensis Biomass

Nilcimelly Rodrigues Donato, Alexandre Jose de Melo Queiroz, Rossana Maria Feitosa de Figueiredo, Regilane Marques Feitosa, Inacia dos Santos Moreira and Jose Franciraldo de Lima

Journal of Agricultural Studies, 2019, vol. 7, issue 4, 323-342

Abstract: Spirulina platensis is a cyanobacterium that can be consumed by humans, for its high contents of proteins and nutraceutical compounds. This study aimed to develop cookies mixed with S. platensis for nutritional enrichment purposes. The study conducted quality control analyses and elaborated formulations of cookies with different contents of S. platensis (0, 5, 10 and 15%), which were subjected to physical, chemical, microbiological and sensory analyses. In the cookies, the increase of S. platensis percentage led to increment in protein percentage, besides increments in minerals, compared with the cookie produced with only refined wheat flour. Cookies with 15% of S. platensis (F5) stood out regarding the percentages of protein and minerals, and were similar to the whole cookies with respect to the minerals; lipids and highest energetic value were observed in the standard cookies. Cookies mixed with 5% of S. platensis and standard cookies were preferred with the same score, indicating a possible acceptance in the market.

Keywords: microalgae; physicochemical characterization; sensory analysis (search for similar items in EconPapers)
Date: 2019
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