Development and Characterization of Spirulina (Arthrospira Platensis) Energy Bar with Its Physicochemical and Sensory Properties

Yap, Ching Moon (2024) Development and Characterization of Spirulina (Arthrospira Platensis) Energy Bar with Its Physicochemical and Sensory Properties. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Nowadays, individuals are encouraged to consume "superfoods," which are extremely nutritional, health-improving and chronic disease prevention. Spirulina (Arthrospira platensis) is enriched with protein, vitamins, carotenoids, polyunsaturated fatty acids, phycobiliproteins and polyphenolic compounds. Spirulina is known to have hypolipidemic, hypoglycemic, antihypertensive, antioxidant, antiviral and antibacterial properties. Thus, it is potentially to create novel functional food. In this study, 2%, 4% and 6% Spirulina powder was introduced into the energy bar. Four Spirulina energy bar variants were developed: Control, energy bar with 2% Spirulina powder (S2), energy bar with 4 % Spirulina powder (S4) and energy bar with 6 % Spirulina powder (S6). The amount of rolled oat was substituted by the same amount of Spirulina powder according to different percentages used in formulation S2, S4 and S6 respectively. The objectives were (i) to differentiate the proximate compositions and bioactive compounds between energy bars with 0%, 2%, 4% and 6% Spirulina, (ii) to determine the physical properties of energy bars with 0%, 2%, 4% and 6% Spirulina and (iii) to evaluate the consumer preference and acceptance of energy bars with 0%, 2%, 4% and 6% Spirulina. In proximate composition analysis, control showed significantly highest carbohydrate content (59.37 ± 0.31%) while S6 exhibited significantly highest crude protein (15.56 ± 0.18%), ash (1.87 ± 0.01%) and total calorie content (4.96 ± 0.01kcal/g). Although the highest crude fat (18.59 ± 0.17%) and fiber content (1.99 ± 0.14%) were gained by S6 and S4 respectively, there was no significant difference among all the energy bars variants. In physical properties analysis, control had significantly highest L* (48.07 ± 0.86), a* (10.67 ± 0.06), b* (23.57 ± 1.55) values. Hardness was significantly highest in control (4504.51 ± 534.36 g). In bioactive compounds analysis, S6 showed significantly highest in total phenolic (0.80 ± 0.00 mg GAE/g), total flavonoid (0.17 ± 0.00 mg QE/g), total carotenoid (0.68 ± 0.01 mg/g) and total antioxidant content (4.65 ± 0.00 mg AAE/g). In sensory analysis, control had the highest appearance score (5.97 ± 1.65) and there was a significant difference between control and S6. Control exhibited highest aroma (6.70 ± 1.44), taste (6.90 ± 1.49) and overall acceptability score (6.63 ± 1.38) compared to S4 and S6. The highest texture score (5.73 ± 1.57) was noted for control. On the other side, control was highly preferable by panelists as well. This study revealed that energy bar with higher Spirulina content contributed to higher nutritional value including protein and bioactive compounds content. However, consumer acceptability and preference may be a challenging issue when incorporating high amounts of Spirulina due to the undesirable sensory analysis results