Publicação
Development of traditional Portuguese soups with algae
| Resumo: | Given the growing demand for alternatives to widely consumed food products, there is an increasing need to develop innovative and sustainable substitutes. Algae hold considerable potential for incorporation into food products due to their unique characteristics and potential health benefits. The aim is to combine and explore synergies between seaweeds and microalgae, capitalizing on their distinct composition and sensory characteristics by the development of ready-to-eat meal prototypes using nutritional balanced combinations between vegetable raw materials and algae, specifically a new version of the traditional Portuguese soup known as Caldo Verde, where cabbage is replaced by algae. The algae utilized include Ulva rigida (green macroalgae), Alaria esculenta (brown macroalgae), and a heterotrophic variant of Chlorella vulgaris (microalgae). Each of the dehydrated macroalgae was tested at a total concentration of 1.0%, with 0.5% corresponding to the whole and cut macroalgae and 0.5% in the triturated form. These samples were prepared without the addition of microalgae, but also with the addition of C. vulgaris at 1.0% and 2.0%, resulting in a total of six samples. In two final samples, only 0.5% of each macroalgae in its whole and cut form was included, along with 0.5% of the microalgae. The impact of the incorporation of these algae into the soup was studied in terms of nutritional composition (protein, lipids, ash, moisture, carbohydrates, and mineral profile), antioxidant capacity, total phenolic compounds, color, pH, water activity, rheological properties, and sensory attributes. The results show improved nutritional content in soups with algae, particularly in protein, and minerals, with some samples leading to nutritional claims of source in protein, iron and manganese. These findings suggest that algae can be effectively incorporated into soup products as sustainable and nutritious ingredients. Samples with only macroalgae received the highest sensory score (3.6/5.0), suggesting their potential to positively impact eating habits. |
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| Autores principais: | Menezes, Joana Santos de Sousa e |
| Assunto: | macroalgae microalgae soup nutritional content rheology macroalga microalga sopa conteúdo nutricional reologia |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Given the growing demand for alternatives to widely consumed food products, there is an increasing need to develop innovative and sustainable substitutes. Algae hold considerable potential for incorporation into food products due to their unique characteristics and potential health benefits. The aim is to combine and explore synergies between seaweeds and microalgae, capitalizing on their distinct composition and sensory characteristics by the development of ready-to-eat meal prototypes using nutritional balanced combinations between vegetable raw materials and algae, specifically a new version of the traditional Portuguese soup known as Caldo Verde, where cabbage is replaced by algae. The algae utilized include Ulva rigida (green macroalgae), Alaria esculenta (brown macroalgae), and a heterotrophic variant of Chlorella vulgaris (microalgae). Each of the dehydrated macroalgae was tested at a total concentration of 1.0%, with 0.5% corresponding to the whole and cut macroalgae and 0.5% in the triturated form. These samples were prepared without the addition of microalgae, but also with the addition of C. vulgaris at 1.0% and 2.0%, resulting in a total of six samples. In two final samples, only 0.5% of each macroalgae in its whole and cut form was included, along with 0.5% of the microalgae. The impact of the incorporation of these algae into the soup was studied in terms of nutritional composition (protein, lipids, ash, moisture, carbohydrates, and mineral profile), antioxidant capacity, total phenolic compounds, color, pH, water activity, rheological properties, and sensory attributes. The results show improved nutritional content in soups with algae, particularly in protein, and minerals, with some samples leading to nutritional claims of source in protein, iron and manganese. These findings suggest that algae can be effectively incorporated into soup products as sustainable and nutritious ingredients. Samples with only macroalgae received the highest sensory score (3.6/5.0), suggesting their potential to positively impact eating habits. |
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