Development of High-Protein Algae Dark Chocolate using Arthrospira Platensis

Ho, Deborah (2019) Development of High-Protein Algae Dark Chocolate using Arthrospira Platensis. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

There is a rising need for alternative sources of protein as human population continue to increase, consequently limiting the availability of arable land and fresh water required for cultivation of livestock which represents a major protein source until today. Attention has recently turned towards seaweed and microalgae as potential alternative protein sources as they do not compete with traditional food crops for space and resources. The aim of this project is to develop high-protein algae dark chocolate that is acceptable by consumers through the incorporation of Arthrospira Platensis (Spirulina) in its powder form, whereby Spirulina is known for its high nutritional properties and status as the most highly-consumed, highest protein-containing algae. The effects of Spirulina addition on the nutritive value, physicochemical and sensorial properties of dark chocolate were evaluated. Proximate analysis, physicochemical analysis, texture profile analysis and sensory evaluation were conducted on the developed algae dark chocolate. The results of proximate analysis were: moisture content (0.30%), crude protein (13.51%), crude fat (52.92%), crude fibre (14.92%), and total carbohydrate (18.36%). Protein and fibre content were significantly higher (p<0.05), while carbohydrate content was significantly lower (p<0.05) than that of the control. Significant higher hardness (p<0.05) was also found in the sample compared to control. Appearance, aroma, taste and mouthfeel were the evaluated attributes using a 9-point hedonic scale, along with consumer preference determination between control and sample, of which the latter was preferred by 58% of consumers. Keywords: Spirulina, functional food, algae dark chocolate