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Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae
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Orientador(es)
Resumo(s)
The global food industry faces a critical challenge in ensuring sustainable practices to meet
the demands of a growing population while minimizing environmental impact. At the same time,
consumer awareness and the demand for quality products drive innovation and inspire positive
changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative,
this study is summarized by characterizing the physical and chemical characteristics of algae-enriched
chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses
were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds
and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and
evaluate the nutritional and rheological characteristics relative to a control hummus (without algae).
From a nutritional perspective, the main results indicated that hummus enriched with microalgae
showed an increase in protein content and an improved mineral profile. This was particularly
notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims
of being a “source of” and “rich in” various minerals. Additionally, the antioxidant activity of
hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control.
From a rheological perspective, incorporating algae into the humus strengthened its structure. The
microalgae further enhanced the dish’s elasticity and firmness, thus improving this chickpea-based
dish´s overall texture and quality.
Descrição
Palavras-chave
hummus pulses seaweed microalgae rheology food development
Contexto Educativo
Citação
Matheus, J.; Alegria, M.J.; Nunes, M.C.; Raymundo, A. Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae. Foods 2024, 13, 2178. https://doi.org/10.3390/foods13142178
Editora
MDPI