Desenvolvimento de pão de fermentação natural enriquecido com Spirulina platensis

Abstract

Bread consumption has been a practice since the beginning of humanity. The high demand for this product has led to the need for greater creativity in the supply of breads that meet the market demand. Its traditional formulation also provides the possibility of developing other products that add both nutritional and sensory quality aspects that motivate consumers to purchase it. For this reason, over the years, the broad search for innovation in this area of the food sector has led to the emergence of new techniques and formulations for making bread or the revival of old methods, such as natural fermentation. Microalgae also appear as an alternative to enrich bread in its nutritional aspects. Spirulina platensis is a microalgae that can benefit health and help prevent diseases through its consumption. The perception of the beneficial properties of microalgae linked to the worldwide consumption of bread motivated the elaboration of this work, which aimed to develop formulations of naturally fermented sliced bread with different concentrations of Spirulina (1% and 3%). Physicochemical analyses of the parameters of specific volume, pH, acidity, colorimetry, water activity, moisture, texture, protein content and the estimation of the nutritional information of the sliced breads were performed. The results showed a reduction in the specific volume, elasticity and water activity of the breads enriched with microalgae. While moisture increased in relation to the addition of microalgae. In the pH parameters, Spirulina did not cause significant changes in the samples. As for the total titratable acidity, the breads that differed from each other were the control bread and the bread with 1% Spirulina and the bread with 3%. The color determination also obtained values with significant differences for all samples, where the one enriched with 3% proved to be the one that acquired a greater green hue, greater darkening of the dough and color intensity due to the pigments of Spirulina. For the determination of crude protein, the microalgae caused a significant difference in the values of the samples. The nutritional information demonstrated that the microalgae increases the levels of protein and iron and reduces the energy value. From this, it was possible to conclude that Spirulina has the potential to change the nutritional profile of bread. Therefore, it is necessary to improve the product's formulation so that it can achieve greater efficiency in health benefits, and it is also possible to carry out sensory analysis of the products to evaluate the perception and acceptance of the consumer public.