Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties
Visualitza/Obre
Autor/a
Climent, Elia
Data de publicació
2023-09-07ISSN
1756-4646
Resum
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.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
10
Publicat per
Elsevier
Publicat a
Journal of Functional Foods
Citació
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.
Número de l'acord de la subvenció
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
Programa
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2650]
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