Snack bars enriched with Spirulina for schoolchildren nutrition

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.

摘要
本研究旨在研发以螺旋藻(Spirulina)进行营养强化的零食棒，并评估学龄儿童对其感官属性的接受程度。本研究制备了添加2%、6%螺旋藻的强化零食棒及螺旋藻添加量为0%的空白对照配方。对各样本的营养成分、微观结构及感官特性进行了评价，并开展了为期30天的储存稳定性研究。添加2%与6%的螺旋藻分别使产品的蛋白质含量提升11.7%与29.9%。在30天的储存周期内，样品的理化及微生物学参数均保持稳定。感官评价结果显示，添加6%螺旋藻的零食棒与对照组样品无统计学显著性差异（p>0.05）。本研究最终得出结论：螺旋藻可作为营养配料应用于面向婴幼儿喂养的零食棒中，且不会改变其感官特性。