Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties
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Author
Climent, Elia
Publication date
2023-09-07ISSN
1756-4646
Abstract
Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food ingredients containing high-quality proteins and essential bioactive compounds. This study investigated the incorporation of these microalgae into a simple energy bar model at three levels of addition (0.0 %, 2.5% and 5.0%). Bars were characterized in terms of colour, water activity, moisture content, texture as well as nutritional and sensory profiles. Results showed that microalgae improved the protein and vitamin B12 content, and influenced color, flavor, and texture of the final product. Spirulina provided the most significant changes, increasing dark green colour, sea/fishy flavours and candies and grass tastes. Chlorella offered different colourways depending on the strain and brought to the sensory profile some umami/fishy notes that need to be taken into account in the formulation of commercial products.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Elsevier
Is part of
Journal of Functional Foods
Citation
Fanari, Fabio, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luís Guerrero, and Massimo Castellari. 2023. “Enhancing Energy Bars with Microalgae: A Study on Nutritional, Physicochemical and Sensory Properties.” Journal of Functional Foods 109 (October): 105768. doi:10.1016/j.jff.2023.105768.
Grant agreement number
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/