Design of a papaya paste supplemented with spirulina

Abstract

A papaya paste with Spirulina as supplement, with a good quality and acceptance, was developed. Five variants were elaborated with 0, 1, 2, 3 and 4% (w/w) Spirulina in the formulation. Selected variants, by sensory evaluation, and a new variant with 0.5% (w/w) of Spirulina in the formulation, were evaluated by physicochemical (soluble solids, acidity, moisture, pH, water activity and penetration force), microbiological (total aerobic bacteria and fungi, and yeasts) and by sensory evaluation (acceptance test with 80 consumers). Products with appropriate sensory, physicochemical and microbiological properties were obtained with 0,5 and 1% of Spirulina. The addition of Spirulina increased the content of iron, proteins, cystein, metionine and poliinsaturated fatty acids.