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首页> 外文期刊>Nutrition & Food Science >Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts.
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Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts.

机译：蔬菜胶状甜点中的最大螺旋藻和Diacronema vlkianum微藻。

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摘要

This study aimed to develop microalgae vegetable-based gelled desserts (similar to dairy desserts) prepared with pea protein isolate, Spirulina maxima and Diacronema vlkianum biomass, rich in essential fatty acids ( omega-3 PUFA). The effect of microalgae concn. and gelling temp. on the colour, texture and fatty acid profile of the gels was investigated. Pea protein isolate (4%), kappa-carrageenan (0.15%) and starch (2.5%) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1-1.0%). The gels were prepared using temp. ranging from 75 to 90 degrees C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated. Results indicate that the addition of Diacronema and Spirulina microalgal biomass to vegetable gelled desserts results in a novel alternative food product with PUFA's (e.g. EPA, DHA and GLA), having favourable texture characteristics, particularly for Diacronema, due to structural reinforcement, and represents a new food market niche. As far as the authors are aware, the use of these microalgae in gelled desserts, in association with vegetable proteins, is an innovative food application.
机译：这项研究旨在开发以豌豆蛋白分离物，最大螺旋藻和Diacronema vlkianum生物质制备的微藻蔬菜基凝胶状甜点（类似于乳品甜点），其中富含必需脂肪酸（omega-3 PUFA）。微藻浓缩液的作用。和胶凝温度。研究了凝胶的颜色，质地和脂肪酸分布。豌豆蛋白分离物（4％），κ-角叉菜胶（0.15％）和淀粉（2.5％）用于生产凝胶状甜点，该甜点进一步富含微藻生物质（0.1-1.0％）。凝胶是在室温下制备的。温度范围为75至90摄氏度。评估了凝胶的颜色，总色素（类胡萝卜素），质地和脂肪酸分布。结果表明，向蔬菜胶凝的甜点中添加Diacronema和螺旋藻微藻生物质会产生一种具有PUFA（例如EPA，DHA和GLA）的新型替代食品，由于结构增强，具有特别有利于Diacronema的质地特征，并且代表新食品市场的利基市场。据作者所知，将这些微藻与植物蛋白结合用于胶凝甜点中是一种创新的食品应用。

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