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.

ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitamins, minerals, and pigments. In this context, the study aimed to develop, characterize and evaluate the stability of foods enhanced with Spirulina, which are intended for athletes. In this study, six different supplements were developed (electrolyte replenisher, muscle enhancer, and recovery supplement), without and with Spirulina. The electrolyte replenisher with Spirulina compared to the product without the microalga, showed an increase of 0.35% (w/w) in mineral content. The carbohydrates content of the developed recovery supplement with Spirulina was 2% (w/w) higher than the muscle enhancer without Spirulina. It was not observed increased in the nutritional content of muscle recovery when added Spirulina. However, it is known that Spirulina presents active compounds with important functions for the body. Thus, the composition of the foods satisfied the nutritional needs of athletes. Regarding the stability of developed foods, the shelf life was estimated between 9 and 11 months.

ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitamins, minerals, and pigments. In this context, the study aimed to develop, characterize and evaluate the stability of foods enhanced with Spirulina, which are intended for athletes. In this study, six different supplements were developed (electrolyte replenisher, muscle enhancer, and recovery supplement), without and with Spirulina. The electrolyte replenisher with Spirulina compared to the product without the microalga, showed an increase of 0.35% (w/w) in mineral content. The carbohydrates content of the developed recovery supplement with Spirulina was 2% (w/w) higher than the muscle enhancer without Spirulina. It was not observed increased in the nutritional content of muscle recovery when added Spirulina. However, it is known that Spirulina presents active compounds with important functions for the body. Thus, the composition of the foods satisfied the nutritional needs of athletes. Regarding the stability of developed foods, the shelf life was estimated between 9 and 11 months.