Physical and Organoleptic Characteristic of Bread Substituted with Spirulina Platensis

Spirulina is a microalgae that can be used as an alternative protein source to improve the physical and sensory properties of baked products. This article outlines the effects of Spirulina platensis substitution on the physical, i.e., specific volume, porosity, texture, and color index, and the organoleptic characteristics of the bread. This study allowed us to identify the optimal concentration of spirulina addition which ranges from 2 to 4% (dry matter). At this concentration, the bread has a reduced specific volume, crumb hardness, and lightness degree. Contrarily, there is a significant increase in bread porosity and gumminess. In terms of the organoleptic parameters, spirulina substitution is acceptable to be added within 2–4%, though the hedonic trend decreases as the concentration increases.