Viabilidade de subproduto de pupunha, Spirulina platensis e espinafre para enriquecimento de sopa desidratada

摘要: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well evaluate their composition by physical, chemical, instrumental, and sensory methods. Four were developed: standard, PPB flour, S. , spinach. samples analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, microbiological parameters. characterization performed the check-all-that-apply method. soups containing spinach presented highest protein contents 3.3 4.6 g 100 -1 respectively. formulated with microalgae showed higher fibers, lipids, antioxidants. Changes observed in color viscosity soups. standard characterized shiny, creamy, seasoning flavor fragments, a pale-yellow color; formulation grainy, an herb odor flavor, dark-green color. developed are within standards food established Brazilian legislation. analysis revealed new market niche, good acceptability. Peach alternatives nutritional enrichment high protein, ash, fiber, contents.