Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

The aim of this work was to develop snacks enriched with Spirulina and thus improve their nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina sp. LEB 18 and C (0% Spirulina). These snacks were evaluated with respect to the nutritional content (protein, lipids, ash, carbohydrates, carotenoids and in vitro protein digestibility), physical properties (expansion index, bulk density, hardness, water absorption...