In our master’s thesis, we investigated the impact of adding spirulina on the physico-chemical and sensory properties of brownies. Spirulina is rich in proteins, vitamins, minerals, and essential fatty acids, making it an exceptionally nutritious and valuable ingredient. In our experiment, we replaced a proportion of wheat flour with spirulina in amounts of 5, 7, 10, and 15%, based on the total amount of flour. The results showed that the addition of spirulina increased the protein and mineral content in the brownies and decreased the carbohydrate content. The substitution of flour with spirulina did not show significant differences in water content, fat content, or energy value. Brownies with a 5% substitution of flour with spirulina were the most comparable to the control samples, indicating also good sensory quality. At higher levels of flour substitution with spirulina, particularly at 15%, the brownies became more moist with a more intense flavor and a darker, greenish color. We also found that increasing spirulina concentration improved the fatty acid composition. Analysis of in vitro digestion revealed increased digestibility of monounsaturated and polyunsaturated fatty acids. The addition of spirulina suggested to affect the digestibility, but more repetitions of the in vitro digestion analysis are needed for more reliable conclusions.
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