Products Panelists ( ) (point scale, PS) Acceptability Ref. 8 fruit-vegetable (SFV) baby food formulas (i) Puree of banana 30%, potato 10%, carrot 10%, apple 15%, guava 15%, mango 15%, sugar 5%, Spirulina 0% (1SFV), 2.5% (2SFV), 5% (3SFV), and 7.5% (4SFV) (ii) Puree of papaya 30%, potato 10%, carrot 10%, apple 15%, guava 15%, mango 15%, sugar 5%, Spirulina 0% (5SFV), 2.5% (6SFV), 5% (7SFV), and 7.5% (8SFV) 8 cereal-based (SCP) baby food formulas (i) Cereals (wheat 30%, barley 30%), legumes (dried peas 10%, lentils powder 10%), vegetable (dried spinach 10%, dried Cauliflower 10%), Spirulina 0% (9SCP), 2.5% (10SCP), 5% (11SCP), and 7.5% (12SCP) (ii) Cereals (rice 30%, barley 30%), legumes (dried peas 10%, lentils powder 10%), vegetable (dried spinach 10%, dried Cauliflower 10%), Spirulina 0% (13SCP), 2.5% (14SCP), 5% (15SCP), and 7.5% (16SCP) Trained (12) (100 PS) Versus 0%: ↑ (high scores Spirulina 5%: 3SFV, 7SFV, 3SCP, and 7SCP) [32 ] Pomegranate juice (0%) or pomegranate juice with Spirulina platensis (4%) and Echinacea (6%) extracts sweetened by stevioside (5%) Semi-trained (10) (10 PS) Versus 0%: ↑ [85 ] Biscuits (0%) or biscuits with Spirulina platensis 0.3%, 0.6%, and 0.9% or phycocyanin extracts 3.0% Untrained (20) (9 PS) Versus 0%: ↔ [36 ] Snacks: corn flour (coating 6% cheese flavor + 19% palm Olean oil) with Spirulina 0%, 2.5%, 5%, 7.5%, 10%, and 12.5% Trained (nr) (9 PS) Versus 0%: 2.5%↑, 5%↔ , 7.5%, 10%, and 12.5%↓ [86 ] Pasta with Spirulina maxima 0%, 0.5%, 1.0%, and 2.0% Untrained (43) (5 PS) Versus 0%: ↑ [87 ] Pasta with Spirulina platensis 5%, 10%, and 15% Trained (7) (7 PS) Versus 0%: ↔ 10%; ↓5%; and 15% [88 ] Pasta (i) Special wheat flour with 0%, 5%, and 10% of Spirulina platensis (ii) Integral wheat flour with 0%, 5%, and 10% of Spirulina platensis Consumers (nr) (9 PS) Versus 0%: ↔ 5%; ↓10% (special wheat flour versus integral wheat flour: ↓) [89 ] Ice cream 0%, 0.075%, 0.15%, 0.23%, and 0.3% of Spirulina to replace 0%, 25%, 50%, 75%, and 100% of stabilizer Judges (4) (100 PS) Versus 0%: 0.075%↔ , 0.15%↑, 0.23%, and 0.3%↓ [90 ] Yogurt with 0%, 0.1%, 0.2, 0.3, and 0.5% of Spirulina Judges (4) (100 PS) versus 0%: 0.1 and 0.5%↓; 0.2%↔ ; 0.3% ↑ [91 ] (i) Plain yogurt (only yogurt starters) with 0%, 0.5%, and 1% of Spirulina platensis (ii) Probiotic yogurt (L. acidophilus + yogurt starter bacteria) with 0%, 0.5%, and 1% of Spirulina platensis (iii) Acidophilus milk (only L. acidophilus. ) with 0%, 0.5%, and 1% Spirulina platensis Trained (5) (5 PS) ↔ versus 0% 0.5% > 1%.[92 ]