Nutritional composition of cookies enriched with Spirulina platensis
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21120 |
Resumo: | Spirulina platensis is the name associated with unicellular and filamentous blue-green microalgae, also known as cyanobacteria. Easily found in nature, records indicate that they have been found in common places such as soils, swamps, lakes and brackish waters. Biscuits stand out for their technological facilities, providing a wide variety of ingredients and formulations. An enrichment of Spirulina platensis cookies can enhance a product already on the market, thus facilitating its commercialization. This study aimed to analyze the nutritional composition of cookies enriched with Spirulina platensis through physicochemical and microbiological analyses. The research has an experimental and exploratory character, the physical-chemical characteristics were analyzed at the Water Analysis Laboratory at the Federal University Campina Grande (UFCG) on the Pombal campus, the hygienic-sanitary quality at the Food Microbiology Laboratory at UFCG. The data obtained were statistically analyzed using the Assistat 7.7 software. Based on the results, it was possible to observe that, as Spirulina was supplemented, the cookies samples changed their nutritional value in the evaluated nutrients, mainly in the protein content, as well as the preservation of the microbiological characteristics within the established standards. |
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Nutritional composition of cookies enriched with Spirulina platensisComposición nutricional de galletas enriquecidas con Spirulina platensisComposição nutricional de cookies enriquecidos com Spirulina platensisAnálise físico-químicaAnálise microbiológicaProdução alimentíciaMicroalgas.Análisis físico-químicoAnálisis microbiológicoLa producción de alimentosMicroalgas.Physical-chemical analysisMicrobiological analysisFood productionMicroalgae.Spirulina platensis is the name associated with unicellular and filamentous blue-green microalgae, also known as cyanobacteria. Easily found in nature, records indicate that they have been found in common places such as soils, swamps, lakes and brackish waters. Biscuits stand out for their technological facilities, providing a wide variety of ingredients and formulations. An enrichment of Spirulina platensis cookies can enhance a product already on the market, thus facilitating its commercialization. This study aimed to analyze the nutritional composition of cookies enriched with Spirulina platensis through physicochemical and microbiological analyses. The research has an experimental and exploratory character, the physical-chemical characteristics were analyzed at the Water Analysis Laboratory at the Federal University Campina Grande (UFCG) on the Pombal campus, the hygienic-sanitary quality at the Food Microbiology Laboratory at UFCG. The data obtained were statistically analyzed using the Assistat 7.7 software. Based on the results, it was possible to observe that, as Spirulina was supplemented, the cookies samples changed their nutritional value in the evaluated nutrients, mainly in the protein content, as well as the preservation of the microbiological characteristics within the established standards.Spirulina platensis es el nombre asociado con microalgas azul verdosas unicelulares y filamentosas, también conocidas como cianobacterias. Se encuentran fácilmente en la naturaleza, los registros indican que se han encontrado en lugares comunes como suelos, pantanos, lagos y aguas salobres. Las galletas destacan por sus instalaciones tecnológicas, aportando una amplia variedad de ingredientes y formulaciones. Un enriquecimiento de las galletas de Spirulina platensis puede potenciar un producto que ya está en el mercado, facilitando así su comercialización. Este estudio tuvo como objetivo analizar la composición nutricional de las galletas enriquecidas con Spirulina platensis mediante análisis fisicoquímicos y microbiológicos. La investigación tiene un carácter experimental y exploratorio, las características fisicoquímicas fueron analizadas en el Laboratorio de Análisis de Agua de la Universidad Federal Campina Grande (UFCG) en el campus de Pombal, la calidad higiénico-sanitaria en el Laboratorio de Microbiología de Alimentos de la UFCG. Los datos obtenidos se analizaron estadísticamente mediante el software Assistat 7.7. Con base en los resultados, se pudo observar que, a medida que se suplementó con Espirulina, las muestras de galletas cambiaron su valor nutricional en los nutrientes evaluados, principalmente en el contenido de proteína, así como la preservación de las características microbiológicas dentro de los estándares establecidos.Spirulina platensis é o nome associado à microalgas verde-azuladas unicelulares e filamentosas, também conhecidas como as cianobactérias. Facilmente encontradas na natureza, registros indicam que já foram achadas em lugares comuns como solos, pântanos, lagos e águas salobras. Os biscoitos se destacam pelas facilidades tecnológicas, podendo proporcionar grande variedade de ingredientes e formulações. Um enriquecimento de cookies em Spirulina platensis pode potencializar um produto já existente no mercado, facilitando assim sua comercialização. O presente estudo teve como objetivo analisar a composição nutricional de cookies enriquecidos com Spirulina platensis por meio de análises físico-químicas e microbiológicas. A pesquisa possui de caráter experimental e exploratório, as características físico-químicas foram analisadas no Laboratório de Análise de Água Universidade Federal Campina Grande (UFCG) campus Pombal, a qualidade higiênico-sanitária no Laboratório de Microbiologia de Alimentos da UFCG. Os dados obtidos foram analisados estatisticamente pelo software Assistat 7.7. Diante dos resultados foi possível observar que a medida que se suplementava Spirulina as amostras de cookies iam modificando seu valor nutricional nos nutrientes avaliados, principalmente no teor de proteínas, assim como a preservação das características microbiológicas dentro dos padrões estabelecidos.Research, Society and Development2022-07-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2112010.33448/rsd-v11i10.21120Research, Society and Development; Vol. 11 No. 10; e220111021120Research, Society and Development; Vol. 11 Núm. 10; e220111021120Research, Society and Development; v. 11 n. 10; e2201110211202525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21120/27709Copyright (c) 2022 Rafael Ferreira Lima; Walnara Arnaud Moura Formiga; Pedro Victor Crescêncio de Freitas; Érika Maria Gomes de Araújo Nóbrega; Yaroslávia Ferreira Paiva; Everton Vieira da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Rafael Ferreira Formiga, Walnara Arnaud Moura Freitas, Pedro Victor Crescêncio de Nóbrega, Érika Maria Gomes de Araújo Paiva, Yaroslávia Ferreira Silva, Everton Vieira da 2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/21120Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:36.378699Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Nutritional composition of cookies enriched with Spirulina platensis Composición nutricional de galletas enriquecidas con Spirulina platensis Composição nutricional de cookies enriquecidos com Spirulina platensis |
| title |
Nutritional composition of cookies enriched with Spirulina platensis |
| spellingShingle |
Nutritional composition of cookies enriched with Spirulina platensis Lima, Rafael Ferreira Análise físico-química Análise microbiológica Produção alimentícia Microalgas. Análisis físico-químico Análisis microbiológico La producción de alimentos Microalgas. Physical-chemical analysis Microbiological analysis Food production Microalgae. |
| title_short |
Nutritional composition of cookies enriched with Spirulina platensis |
| title_full |
Nutritional composition of cookies enriched with Spirulina platensis |
| title_fullStr |
Nutritional composition of cookies enriched with Spirulina platensis |
| title_full_unstemmed |
Nutritional composition of cookies enriched with Spirulina platensis |
| title_sort |
Nutritional composition of cookies enriched with Spirulina platensis |
| author |
Lima, Rafael Ferreira |
| author_facet |
Lima, Rafael Ferreira Formiga, Walnara Arnaud Moura Freitas, Pedro Victor Crescêncio de Nóbrega, Érika Maria Gomes de Araújo Paiva, Yaroslávia Ferreira Silva, Everton Vieira da |
| author_role |
author |
| author2 |
Formiga, Walnara Arnaud Moura Freitas, Pedro Victor Crescêncio de Nóbrega, Érika Maria Gomes de Araújo Paiva, Yaroslávia Ferreira Silva, Everton Vieira da |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Lima, Rafael Ferreira Formiga, Walnara Arnaud Moura Freitas, Pedro Victor Crescêncio de Nóbrega, Érika Maria Gomes de Araújo Paiva, Yaroslávia Ferreira Silva, Everton Vieira da |
| dc.subject.por.fl_str_mv |
Análise físico-química Análise microbiológica Produção alimentícia Microalgas. Análisis físico-químico Análisis microbiológico La producción de alimentos Microalgas. Physical-chemical analysis Microbiological analysis Food production Microalgae. |
| topic |
Análise físico-química Análise microbiológica Produção alimentícia Microalgas. Análisis físico-químico Análisis microbiológico La producción de alimentos Microalgas. Physical-chemical analysis Microbiological analysis Food production Microalgae. |
| description |
Spirulina platensis is the name associated with unicellular and filamentous blue-green microalgae, also known as cyanobacteria. Easily found in nature, records indicate that they have been found in common places such as soils, swamps, lakes and brackish waters. Biscuits stand out for their technological facilities, providing a wide variety of ingredients and formulations. An enrichment of Spirulina platensis cookies can enhance a product already on the market, thus facilitating its commercialization. This study aimed to analyze the nutritional composition of cookies enriched with Spirulina platensis through physicochemical and microbiological analyses. The research has an experimental and exploratory character, the physical-chemical characteristics were analyzed at the Water Analysis Laboratory at the Federal University Campina Grande (UFCG) on the Pombal campus, the hygienic-sanitary quality at the Food Microbiology Laboratory at UFCG. The data obtained were statistically analyzed using the Assistat 7.7 software. Based on the results, it was possible to observe that, as Spirulina was supplemented, the cookies samples changed their nutritional value in the evaluated nutrients, mainly in the protein content, as well as the preservation of the microbiological characteristics within the established standards. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-07-28 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/21120 10.33448/rsd-v11i10.21120 |
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https://rsdjournal.org/index.php/rsd/article/view/21120 |
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10.33448/rsd-v11i10.21120 |
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por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/21120/27709 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 10; e220111021120 Research, Society and Development; Vol. 11 Núm. 10; e220111021120 Research, Society and Development; v. 11 n. 10; e220111021120 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052691869859840 |