LAUSR

Abstract The aim of this study was to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Spirulina biomass presented high iron (49.8 mg/100 g) and protein contents (80.0%) with high biological value (chemical score > 99%). Spirulina biomass lipids presented high unsaturated/saturated fatty acids ratio (0.7) and a high content of polyunsaturated fatty acids (32.7%), with an emphasis on γ-linolenic acid (13.8%). No more than 10% of non-microencapsulated Spirulina biomass could be added to biscuits without sensorial loss. Upon spray-drying microencapsulation with octenyl succinic anhydride modified starch, addition of 20% of Spirulina biomass did not change biscuits sensory acceptance and purchase intent scores, with the exception of a 7% decrease in the appearance, probably because off-flavors were masked. The acceptance index for these biscuits was 79.2%, suggesting market potential. This technological approach led to the production of biscuits with 40% more proteins and that could have a claim as a nutritional source of iron (one portion equals to 16% and 35% of the RDA for premenopausal women and men, respectively). Considering its wide use and low cost, spray-drying encapsulation emerges as a successful strategy to employ microalgae for nutritional enrichment by the food industry.