Publicação
Development of vegan bars with incorporation of heterotrophic Chlorella vulgaris. Structure, bioactivity and sensorial properties
| Resumo: | With the predicted population increase and protein scarcity, it is urgent to find alternative nutritional sources like Chlorella vulgaris and introduce them into currently structured diets. At the same time, it is essential to offer consumers appealing, tasty, and convenient products. This work aimed to develop nutritious vegan bars with the incorporation of different strains of heterotrophic Chlorella vulgaris in white, yellow, and lime green colours. Initially, three-ingredient bases were selected, to which each microalgae was associated, testing two incorporation levels (4% and 8% w/w). A consumer panel was consulted to evaluate the formulated bars. The bar with 4% incorporation was the most appreciated, and the formulation based on sesame and rice was selected as the base for development. Using that formulation, the impact of adding 4% of each microalga on sensorial attributes and purchase intention was studied. Although the panel elected the control bar as its favourite, all of them obtained ratings above 4 in a 5 points scale, which demonstrates the Chlorella vulgaris bars excellent acceptance. Nutritionally, the samples did not differ substantially among them, but the enrichment with microalgae improved the nutritional profile and antioxidant activity considerably. Texture tests showed a positive impact resulting from the incorporation of microalgae since the control bar showed less resistance to shear force, ie., the control bar was softer. Chlorella vulgaris was a versatile source of nutrients that can be used as a functional and sustainable ingredient, giving a new flavour, texture, and colour to the final product. This project successfully developed a product in line with food sector trends: gluten-free, plant origin, consumption on the go, and health benefits |
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| Autores principais: | Vala, Carolina Bastos |
| Assunto: | microalgae Chlorella vulgaris sustainability cereal bar |
| Ano: | 2021 |
| 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: | With the predicted population increase and protein scarcity, it is urgent to find alternative nutritional sources like Chlorella vulgaris and introduce them into currently structured diets. At the same time, it is essential to offer consumers appealing, tasty, and convenient products. This work aimed to develop nutritious vegan bars with the incorporation of different strains of heterotrophic Chlorella vulgaris in white, yellow, and lime green colours. Initially, three-ingredient bases were selected, to which each microalgae was associated, testing two incorporation levels (4% and 8% w/w). A consumer panel was consulted to evaluate the formulated bars. The bar with 4% incorporation was the most appreciated, and the formulation based on sesame and rice was selected as the base for development. Using that formulation, the impact of adding 4% of each microalga on sensorial attributes and purchase intention was studied. Although the panel elected the control bar as its favourite, all of them obtained ratings above 4 in a 5 points scale, which demonstrates the Chlorella vulgaris bars excellent acceptance. Nutritionally, the samples did not differ substantially among them, but the enrichment with microalgae improved the nutritional profile and antioxidant activity considerably. Texture tests showed a positive impact resulting from the incorporation of microalgae since the control bar showed less resistance to shear force, ie., the control bar was softer. Chlorella vulgaris was a versatile source of nutrients that can be used as a functional and sustainable ingredient, giving a new flavour, texture, and colour to the final product. This project successfully developed a product in line with food sector trends: gluten-free, plant origin, consumption on the go, and health benefits |
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