Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry

Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an ad- olescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (tex- ture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional...