Development of functional chocolate product with addition Spirulina platensis

Spirulina platensis, a microalgae, has very valuable bioactive molecules with high protein, rich in minerals, vitamins, and essential fatty acids. The present study aimed to develop the functional white chocolate with the addition of Spirulina platensis to enhance the nutritional, physical, and sensory characteristics (flavor, color, taste, texture, and overall acceptance). Four white chocolate products were designed with/without the addition of S. platensis (0.05%; 0.10% and 0.20%). These functional foods were evaluated as a function of their protein, amino acids, carbohydrate, minerals, fatty acids, Hunter color parameters, viscosity, moisture, and sensory characteristics. White chocolate was fortified S. platensis because of the microalgae's valuable nutritional content. The developed products presented high protein content with an increase in the addition of S. platensis. The highest protein content (8.8±0.6 g/100 g) was measured at white chocolate including 0.20% S. platensis. Fortified white chocolates with S. platensis had mineral content richer than that of the control group (e.g., Ca increased from 568.2 mg/100 g at the control to 578.1 mg/100 g at the 0.20% S. platensis). Trained 20 panelists evaluated the sensory properties of the functional white chocolates. Sensory results showed that the addition of S. platensis in the white chocolate was well accepted by the target public. The result indicated that the enriched white chocolate did not show differences in taste and odor but in the texture when compared to the control group (p<0.05). Products with adding S. platensis can provide protein and energy and contribute to supply the nutritional requirements of the elderly and children population. Results indicated that S. platensis had great potential to develop the functional white chocolate due to its valuable bioactive substances.