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.
This study aimed at applying different intensities (30 and 60mT) and exposure times (24 and 1hd) of MF to cultures of Chlorella kessleri and evaluated their effects on cell growth, proximate composition of biomass, pigment production and antioxidant activity. The condition of 60mT for 1hd stimulated biomass concentration of 83.2% by comparison with control culture (CC). Besides stimulated 13.7% lipid synthesis, 38.9% chlorophyll a and 59.1% chlorophyll b, 25.0% total carotenoids and antioxidants up to 185.7%. Thus MF application is an excellent alternative to stimulate cell growth and high biotechnological interest biocompounds.
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