DESENVOLVIMENTO DE PAÇOCA ENRIQUECIDA COM BIOMASSA DE SPIRULINA (Arthospira platensis)

Abstract

The increasing demand for alternative foods that compensate for the lack of animal proteins has been growing, especially among individuals with dietary restrictions, such as vegans and vegetarians, or due to financial limitations. . Spirulina platensis, a cyanobacterium rich in proteins and essential amino acids, stands out as a promising nutritional solution. This study aimed to formulate and evaluate “paçocas” enriched with different concentrations of Spirulina platensis. Three “paçoca” formulations were produced, containing as a base peanut seeds (Arachis hypogaea), flax seeds (Linum usitatissimum L.), pumpkin seeds (Cucurbita moschata), sunflower seeds (Helianthus annuus), brown sugar and salt. To enrich the “paçoca”, 2% and 5% of Spirulina platensis were added. The physicochemical analyses revealed an increase in the protein, mineral and antioxidant content of the “paçocas” as the concentration of Spirulina increased. The sample with 5% Spirulina presented the highest protein content (25.36%) and antioxidant activity (1,156.00 mg/L) using the DPPH method. These results indicate that the incorporation of Spirulina platensis into foods such as “paçoca” can promote more nutritious and healthy products, contributing to protein supplementation in a sustainable way.