干旱区生态环境知识资源中心(Arid): Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts

Arid

DOI	10.1108/00346650810907010
	Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts
	Gouveia, Luisa; Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa
通讯作者	Gouveia, L
来源期刊	NUTRITION & FOOD SCIENCE
ISSN	0034-6659
EISSN	1758-6917
出版年	2008
卷号	38 期号:5 页码:492-501
英文摘要	Purpose - The purpose of this paper is to develop microalgae vegetable- based gelled desserts (similar to "dairy desserts'') prepared with pea protein isolate, Spirulina maxima and Diacronema vlkianum biomass, rich in essential fatty acids (omega-3 polyunsaturated fatty acid's (PUFA)). The effect of microalgae concentration and gelling temperature on the colour, texture and fatty acid profile of the gels was investigated. Design/methodology/approach - Pea protein isolate (4 per cent), kappa-carrageenan (0.15 per cent) and starch (2.5 per cent) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1- 1.0 per cent). The gels were prepared using different temperatures, ranging from 75 to 90 degrees C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated. Findings - The addition of Diacronema and Spirulina microalgal biomass to vegetable gelled deserts, results in a novel alternative food product, with PUFA's (e.g. EPA, DHA and GLA), with favourable texture characteristics, particularly for Diacronema, due to the structural reinforcement, representing a new food market niche. Practical implications - Nowadays there is an increasing consumer demand for more natural food products, presenting health benefits. Microalgae are able to enhance the nutritional content of conventional food and hence to positively affect humans health due to their original chemical composition, namely as a source of long chain omega-3 PUFA. Originality/value - As far as the authors are aware the use of these microalgae in gelled desserts, in association with vegetable proteins, is an innovative food application.
英文关键词	Micro-organisms Food products
类型	Article
语种	英语
收录类别	ESCI
WOS记录号	WOS:000213147900038
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/329024
作者单位	[Gouveia, Luisa] INETI, DER, Unidade Biomassa, Estr Paco Lumiar, Lisbon, Portugal; [Batista, Ana Paula; Raymundo, Anabela] ISEIT Almada, Inst Piaget, Ctr Invest Eng Alimentar & Biotecnol, Almada, Portugal; [Bandarra, Narcisa] Inst Invest Pescas & Mar IPIMAR, Dept Inovacao Tecnol & Valorizacao Prod Pesca, Lisbon, Portugal
推荐引用方式 GB/T 7714	Gouveia, Luisa,Batista, Ana Paula,Raymundo, Anabela,et al. Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts[J],2008,38(5):492-501.
APA	Gouveia, Luisa,Batista, Ana Paula,Raymundo, Anabela,&Bandarra, Narcisa.(2008).Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts.NUTRITION & FOOD SCIENCE,38(5),492-501.
MLA	Gouveia, Luisa,et al."Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts".NUTRITION & FOOD SCIENCE 38.5(2008):492-501.