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dc.contributor.authorSych, Janice Marie-
dc.contributor.authorLevy, Clemens-
dc.contributor.authorStadler, Marina-
dc.date.accessioned2018-07-16T13:24:58Z-
dc.date.available2018-07-16T13:24:58Z-
dc.date.issued2015-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/8179-
dc.description.abstractMicro-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.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectfunctional foodsde_CH
dc.subjectacceptancede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDevelopment of functional products with dried micro-algae : consumer acceptance and nutritional benefitsde_CH
dc.typeKonferenz: Posterde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1159/000440895de_CH
zhaw.conference.details12th European Nutrition Conference FENS, Berlin, 20-23 October 2015de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.webfeedErnährungde_CH
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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.


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