Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This study aimed to evaluate the effect of the addition of Chlorella vulgaris and Arthrospira platensis biomass on vitamin C, total carotenoids, and chlorophyll a levels in breadsticks and its doughs. Microalgae addition in breadstick formulations is a viable alternative, because they presented a greater content of carotenoids and chlorophyll a than control breadsticks. Consequently, microalgae enriched breadsticks can provide health benefits to consumers. Here, Chlorella enriched breadsticks showed the highest studied pigments content. Despite microalgae powder containing vitamin C, breadstick dough did not present vitamin C and therefore nor the breadstick.
Keywords: Chlorella vulgaris; Spirulina platensis; breadstick; carotenoids; chlorophyll.