Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits

Sych, Janice Marie; Levy, Clemens; Stadler, Marina

doi:10.1159/000440895

Publication type:	Conference poster
Type of review:	Peer review (abstract)
Title:	Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits
Authors:	Sych, Janice Marie Levy, Clemens Stadler, Marina
DOI:	10.1159/000440895
Conference details:	12th European Nutrition Conference FENS, Berlin, 20-23 October 2015
Issue Date:	2015
Language:	English
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.
URI:	https://digitalcollection.zhaw.ch/handle/11475/8179
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

Files in This Item:

There are no files associated with this item.

Show full item record

Sych, J. M., Levy, C., & Stadler, M. (2015). Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits. 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015. https://doi.org/10.1159/000440895

Sych, J.M., Levy, C. and Stadler, M. (2015) ‘Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits’, in 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015. Available at: https://doi.org/10.1159/000440895.

J. M. Sych, C. Levy, and M. Stadler, “Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits,” in 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015, 2015. doi: 10.1159/000440895.

SYCH, Janice Marie, Clemens LEVY und Marina STADLER, 2015. Development of functional products with dried micro-algae : consumer acceptance and nutritional benefits. In: 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015. Conference poster. 2015

Sych, Janice Marie, Clemens Levy, and Marina Stadler. 2015. “Development of Functional Products with Dried Micro-Algae : Consumer Acceptance and Nutritional Benefits.” Conference poster. In 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015. https://doi.org/10.1159/000440895.

Sych, Janice Marie, et al. “Development of Functional Products with Dried Micro-Algae : Consumer Acceptance and Nutritional Benefits.” 12th European Nutrition Conference FENS, Berlin, 20-23 October 2015, 2015, https://doi.org/10.1159/000440895.