PREPARATION AND PROCESSING OF ADDED GLUTEN-FREE CHOCOLATE CAKE FROM SPIRULINA PLATENSIS

摘要

said invention relates to the preparation of a chocolate cake, with no gluten added from the microalga spirulina platensis. it has sensory attributes similar to conventional chocolate cakes, and is therefore well accepted. the addition of microalgae is a differential in its formulation, as it meets the needs of those consumers looking for nutritious and delicious products, especially celiac individuals who face obstacles to find these types of products that are gluten free. Due to its richness of macro and micronutrients, spirulina is considered a complete food if consumed in adequate amounts and stands out mainly for its protein content, which can exceed up to 50% of its dry weight, these proteins have excellent quality with a balanced index of essential amino acids, therefore, microalgae appears as a viable alternative source of enrichment of new gluten-free products. in addition, the preparation is easy to perform and of low cost, being a viable alternative for those who have difficulties to find a product with these characteristics on the market, contributing to an easier, tasty and nutritious gluten-free diet. the invention has a strong market potential, mainly in the market linked to bakery products.