Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate

Search on development of food enrichment with Arthrospira platensis biomass remains scarce, which is important for human health. The present study aimed to improve nutritional and sensory properties of white chocolate by incorporation of A. platensis. Five white chocolate trails with/without A. platensis (0.5%, 1%, 2%, and 4%) biomass were designed to assess change in the chemical (protein, amino acids, fatty acids and minerals), physical (hardness, colors, viscosity and moisture) and sensory attributes. The addition of 4% A. platensis led to an increase in 23.1% in protein, about 45% total amino acid content, 10.3% in lipids, and 13.5% in minerals in the product. The addition of 4% Arthrospira into the white chocolate led to a significant increase in the total fat (especially linoleic acid). There was no significant (p > 0.05) difference in sensory scores between nutrientenriched products and control chocolate. Results of principal component analysis distinguished these products based on their physical, biochemical, and nutritional contents and explained 99.86% of the total variation. It was concluded that the presence of 4% biomass affected the nutritional and biochemical attributes positively. The incorporation of A. platensis has great potential to enrich white chocolate ingredient.