1. Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup.
- Author
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Lafarga, Tomás, Acién-Fernández, Francisco Gabriel, Castellari, Massimo, Villaró, Silvia, Bobo, Gloria, and Aguiló-Aguayo, Ingrid
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BROCCOLI , *SOUPS , *OXIDANT status , *SPIRULINA , *MICROALGAE , *CHLORELLA - Abstract
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale). • Microalgae incorporation into broccoli soup. • Microalgae-containing soups had a higher phenolic content and antioxidant capacity. • The content of bioaccessible polyphenols was higher in microalgae-containing soups. • High acceptability indexes were obtained for soups containing microalgae at 0.5%. • High purchase intention scores for soups containing 0.5–1.0% microalgae. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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