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Technological feasibility of couscous-algae-supplemented formulae : process description, nutritional properties and in vitro digestibility
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Orientador(es)
Resumo(s)
The aim of this work was to develop functional couscous in a traditional Tunisian manner
(hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses
and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus)
were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous
samples were characterized in terms of nutritional properties, oscillatory rheology properties and
digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G0 and G”) and a
significant improvement in the cooking quality. Major differences between couscous samples with
different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC)
No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins
was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied
in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the
ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with
conventional goods with an added advantage, that is, having an ameliorated nutritional value using
algae as a “trendy” and sustainable ingredient.
Descrição
Research Areas: Food Science & Technology
Palavras-chave
Couscous-algae Nutritional properties Rheological properties In vitro digestibility Sensory evaluation
Contexto Educativo
Citação
Khemiri S, Nunes MC, Bessa RJB, Alves SP, Smaali I, Raymundo A. 2021. Technological feasibility of couscous-algae-supplemented formulae : process description, nutritional properties and in vitro digestibility. Foods. 10(12):3159. Doi: 10.3390/foods10123159
Editora
MDPI