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Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
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Orientador(es)
Resumo(s)
Microalgae represent an alternative and innovative source of natural ingredients that can be used in the
development of novel food products. Biologically active compounds (e.g. carotenoids) are naturally
encapsulated within microalgal cells, being able to resist harsh technological conditions involved in food
technology processes. The aim of this work was to study the effect of adding Haematococcus pluvialis and
Spirulina maxima microalgal biomass on the linear viscoelastic behaviour of vegetarian food gels prepared
from pea protein, j-carrageenan and starch. The gelation process was monitored in situ through dynamic
oscillatory measurements, under different thermal profile conditions. Increasing temperature (70–90 C,
5 min) resulted in more structured gels, while the effect of time (5–30 min, at 90 C) was less pronounced.
The effect of heating and cooling rates on gel setting was also studied. Haematococcus gels were
highly structured and less dependent on gel setting conditions. Spirulina gels presented lower values of
viscoelastic functions than the control (gel matrix without microalgae), but this was overcome when
using lower heating/cooling rates.
Descrição
Available at ScienceDirect
Palavras-chave
microalgae gels linear viscoelasticity thermal treatment gel setting
Contexto Educativo
Citação
Journal of Food Engineering. ISSN 0260-8774. 110 (2012) 182-186