Innovation in Functional Foods: Development of Low-Sugar Cereal Bars with Added Spirulina

Cereal bars are practical and nutritious products, widely consumed as meal replacements or energy supplements. However, their high sugar content has discouraged consumption by some consumers. This study proposes the development of a cereal bar with reduced sugar and enriched with the microalgae Spirulina, aiming to improve its nutritional and functional profile. The objective was to develop a protein cereal bar with low sugar content and the addition of Spirulina, ensuring palatability, adequate texture, and high nutritional value. Cereal bars were developed with the inclusion of dehydrated Spirulina, using ingredients such as erythritol, 70% cocoa powder, and agar extracted from the macroalgae Gracilaria domingensis. Analyses of pH, moisture, proximate composition, and sensory profile were conducted. Statistical analysis included the Tukey test (p < 0.05) for comparison of means of sensory attributes, with panel reliability confirmed by ICC = 0.27 and ω² = 0.23. The cereal bars presented a pH of 7.8, moisture of 68.6%, lipids: 6.17%, protein 6.34%, carbohydrates 54.46%, and an energy value of 298.77 kcal/100g; these data are within the standard determined by legislation. Sensory analysis revealed significant differences (p < 0.05) between the attributes. Aroma received the highest mean score (7.13), differing significantly from purchase intent (3.50). Color (6.40), flavor (6.17), and appearance (5.97) did not differ from each other but were superior to purchase intent. Purchase intention was the attribute with the lowest score, indicating consumer resistance, possibly due to the distinctive sensory characteristics of Spirulina. The addition of Spirulina to cereal bars proved feasible for nutritional enrichment, particularly as a protein source, meeting the demand for functional and low-sugar foods. The product exhibited suitable pH, acceptable moisture, and preserved stability. The proposal represents an innovative and promising alternative in the healthy and functional food segment.