Elaboración de queso fresco con adición de espirulina (Arthospira Platensis) como alimento funcional.

Abstract

The objective of this research was to elaborate fresh cheeses supplemented with spirulina (Arthospira Platensis) as a functional food, for which compositions were created using different levels (1, 3, 5) % of spirulina, its physicochemical, microbiological, and sensory properties, to check its profitability with the cost-benefit. The spirulina was obtained from the city of Quito. The physical and chemical properties of the product were determined. In addition, the antioxidant activity of spirulina and the content of moisture, dry extract, protein, fat, sodium chloride, and ash were determined based on the regulations for fresh cheeses. The standard for the characteristics of the microbiological analysis is defined in INEN 1528-2012, which mentions that analysis must be done for Enterobacteriaceae, Escherichia Coli, and Staphylococcus Aureus. In the sensory analysis, attributes such as color, odor, flavor, and texture are taken into account according to Friedman's test. Tukey's test was used for the statistical analysis, and the results showed significant differences in protein, NaCl, and ash, unlike other physicochemical characteristics that were not significant; the microbiological analysis showed a total absence of microorganisms in the four cases. Treatments T0, T1, T2, and T3 comply with INEN 1528. The sensory analysis is based on taste characteristics, the best treatment is T1, and the final test of product profitability is T1. The total income per kilogram of cheese is US$10.01. It is concluded that the physical, chemical, and microbial components of the product are T3, moisture is 70.60%, protein is 22.71%, and fat is 0.26%, which meets the standards, and the profit is US$1.20. Due to the beneficial properties of spirulina, further research on the use of spirulina in various food products is recommended.