|Title:||Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits|
|Authors :||Sych, Janice Marie|
|Conference details:||12th European Nutrition Conference FENS, Berlin, 20-23 October 2015|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Peer review (Abstract)|
|Subjects :||functional foods; acceptance|
|Subject (DDC) :||664: Food technology|
|Abstract:||Micro-algae are increasingly recognized in Europe for their high potential as an alternative source of nutrients for humans and animals. In addition to proteins, micro-algae contain a wide variety of micro-nutrients and bioactives of interest in nutrition and health. Research and product development work is needed to bring these nutrients to consumers. This work is a collaboration, within the newly formed interdisciplinary Center at ZHAW - Combining Competencies in Micro-algae (CCMA), which aims to promote micro-algae research in Switzerland, To enrich selected food products using commercial dried micro-algae (Chlorella vulgaris) with focus on consumer acceptability, as well as nutritional benefits. Small-scale product development was done on cookies, muffins, spaghetti. Based on preliminary trials, acceptable addition levels of dried C. vulgaris were 0.5, 1.4%, and 1.0%, respectively. Increases in nutritional content were estimated using Swiss Food Composition data base (products), supplier information (micro-algae) and from literature (micro-algae). A consumer test (9 questions; 9-point hedonic scale, 63 panelists) was done on the algae-enriched muffins. Chlorella-enriched pasta and muffins were the most acceptable in preliminary trials. Addition levels of micro-algae were limited by strong coloring effects and by off flavors. This prevented significant increases in most nutrients; with exceptions, e.g. ß-carotene was increased by 50 %. The consumer test showed 65% panelists liked the idea of micro-algae enriched food products. Overall liking of Chlorella-enriched muffins was 6/9; odor was scored highest (6.8/9), and appearance was lowest (4.1/9) largely due to the green color (38% panelists). Consumers showed an openness towards micro-algae enriched products for nutritional reasons. Chlorella-enriched pasta and muffins were the most successful. Further studies should confirm the presence of a selected number of these (e.g. Lutein) in the enriched products.|
|Departement:||Life Sciences und Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Conference Poster|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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