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VOL. 1, ISSUE 1 (2025)
Nutritional, textural, and sensory properties of spirulina-enriched protein bars
Authors
Muskan Barmare
Abstract
This study investigates the nutritional, textural,
and sensory properties of protein bars enriched with spirulina, a
nutrient-dense cyanobacterium. Spirulina was incorporated into protein bar
formulations at varying concentrations (0%, 5%, 10%, and 15%) to evaluate its
impact on protein content, micronutrient profile, texture, and consumer
acceptability. Nutritional analysis revealed that spirulina significantly
increased protein, iron, and antioxidant levels, with the 15% spirulina bar
containing up to 25 g of protein per 100 g. Textural analysis using a texture
analyzer showed increased hardness and chewiness with higher spirulina
concentrations, attributed to its fibrous structure. Sensory evaluations,
conducted with 50 untrained panelists, indicated that bars with 5% and 10%
spirulina were rated highly for taste and overall acceptability, while the 15%
formulation scored lower due to a pronounced algae-like flavor. These findings
suggest that spirulina can enhance the nutritional value of protein bars
without compromising sensory quality at moderate inclusion levels, offering a
sustainable option for functional food development.
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Pages:15-18
How to cite this article:
Muskan Barmare "Nutritional, textural, and sensory properties of spirulina-enriched protein bars". World Journal of Food Science, Vol 1, Issue 1, 2025, Pages 15-18
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