Development of Spirulina-Based Noodles with Pork Blood Additive: Nutritional Contribution
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Abstract
The substitution of traditional ingredients with healthier alternatives in the food industry is of great interest due to its positive impact on health and the functionality of food products. This project aims to combat childhood iron deficiency anemia in Ecuador through the creation of NutriFideos, a food enriched with spirulina and pork blood, both rich in bioavailable iron. Two main formulations were developed: Sample 742 (10 g of spirulina and 15 g of pork blood) and Sample 520 (10 g of spirulina and 10 g of pork blood). All formulations were evaluated sensorially through an acceptability test, using a semi-structured hedonic scale that considered four attributes: smell, color, taste, and texture. The bromatological analysis revealed that Sample 742 is the most suitable to combat anemia, especially in children under 5 years old in the Pastaza region, due to its high iron content (4,3 mg/kg compared to 27.42 mg/kg in Sample 520). In terms of color, Sample 520 had better acceptance, which is attributed to the greater amount of blood in Sample 742.
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