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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4255

Title: Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
Authors: Batista, Ana Paula
Nunes, Maria Cristina
Fradinho, Patrícia
Gouveia, Luísa
Sousa, Isabel
Raymundo, Anabela
Franco, José M.
Keywords: microalgae
linear viscoelasticity
thermal treatment
gel setting
Issue Date: 2012
Publisher: Elsevier
Citation: "Journal of Food Engineering". ISSN 0260-8774. 110 (2012) 182-186
Abstract: 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.
Description: Available at ScienceDirect
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.5/4255
ISSN: 0260-8774
Publisher version: www.elsevier.com/locate/jfoodeng
Appears in Collections:DAIAT - Artigos de Revistas

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