Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content
Source abstract
Abstract
Market opportunities for microalgae pasta increase if an added health value can be declared. This work aimed to develop organic, vegan, protein- and/or fiber-rich microalgae pasta. Chlorella vulgaris (CV) at 3% and 5%, denatured wheat gluten (dG) and/or apple fibers (AF) were added to the dough and processing, cooking behavior, color, firmness, and sensory properties were investigated to test the influence of increasing protein and fiber contents and the impact of combined ingredients in comparison with the individual ingredients. For dG, the lowest impact on color and sensory changes (unaltered acceptance) was observed, but in combination with CV and AF, the overall effects were higher than with CV or AF alone. In addition, all dG-containing samples showed reduced water absorption and increased firmness, most likely due to a condensed protein network. CV and AF alone had no effect on firmness, but combinations did. AF slightly and 3% CV strongly affected odor, taste, and acceptance (27%) of the pasta. Combinations of CV with dG or AF increased the acceptability (45% and 36%, respectively), combinations of all ingredients worsened it (18%). We conclude that high protein and/or fiber Chlorella pasta is technically feasible, but that CV’s taste must be improved for greater acceptance.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Algal biology and biofuel production · Food Industry and Aquatic Biology · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
DIL Deutsches Institut für Lebensmitteltechnik e.V., Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain
Funding
European Union’s Horizon 2020 research and innovation programme
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