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Microalgae are a potentially great source of natural compounds, which could be used as functional ingredients. The addition of microalgal biomass to foods is an interesting tool for production of nutritionally supplemented food materials with biologically active compounds, besides coloring purposes. Due to the growing consumption of sauces in human life and the necessity of food enrichment as an effective long-term strategy for dealing with nutritional deficiencies, a fortified functional sauce was prepared. In this study, Spirulina alga sauce was prepared with three levels of algae powder (0.3, 0.5 and 0.7%), and fortified with iron and zinc in three replicates and at analyzed during three time intervals. During the given periods (The 1st, 30th and 60th days of production), chemical, rheological and microbial analysis and sensory evaluation were carried out. The results showed a significant difference in pH (p<0.05). The acidity and static viscosity of some samples containing iron and zinc had a significant difference. Viscosity decreased during the time in each treatment, the dynamic viscosity was the lowest for the control sample and the highest for the samples of the three algae levels. Microbial contamination of samples was very low and was within the standards range. Sensory evaluation of the colors of the samples containing 0.5% algae level were preferable and did not significantly differ. Practically, in terms of odor, taste, texture and overall acceptability, there were not any significant differences. Consequently, this study showed that functional low-calorie fortified sauce can be produced with iron and zinc, using microalgae.

Keywords: Algae, Fortification, Sauce, Spirulina platensis

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