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Technological feasibility of couscous-algae-supplemented formulae : process description, nutritional properties and in vitro digestibility

2021-12-20Journal article Open access
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dc.contributor.authorKhemiri, Sheyma
dc.contributor.authorNunes, Maria Cristiana
dc.contributor.authorBessa, R.J.B.
dc.contributor.authorAlves, Susana P.
dc.contributor.authorSmaali, Issam
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2022-01-11T22:32:28Z
dc.date.available2022-01-11T22:32:28Z
dc.date.issued2021-12-20
dc.descriptionResearch Areas: Food Science & Technologypt_PT
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKhemiri 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/foods10123159pt_PT
dc.identifier.doi10.3390/foods10123159pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.5/22999
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/12/3159pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCouscous-algaept_PT
dc.subjectNutritional propertiespt_PT
dc.subjectRheological propertiespt_PT
dc.subjectIn vitro digestibilitypt_PT
dc.subjectSensory evaluationpt_PT
dc.titleTechnological feasibility of couscous-algae-supplemented formulae : process description, nutritional properties and in vitro digestibilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBasel, SWITZERLANDpt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10(12):3159pt_PT
person.familyNameBessa
person.familyNameAlmeida Alves
person.givenNameRui
person.givenNameSusana Paula
person.identifierB-8006-2008
person.identifierQ-3889-2019
person.identifier.ciencia-idBA1F-EDCB-D1AC
person.identifier.ciencia-id1C12-A357-7029
person.identifier.orcid0000-0003-4109-3488
person.identifier.orcid0000-0002-3171-9566
person.identifier.scopus-author-id8563396000
person.identifier.scopus-author-id11539253700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationf9b8606d-40df-442a-8093-478326a6b2db
relation.isAuthorOfPublicationd91ffb44-a743-4b22-9d13-86de1efb30fd
relation.isAuthorOfPublication.latestForDiscoveryd91ffb44-a743-4b22-9d13-86de1efb30fd

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