Abstract
The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.
Highlights
IntroductionPeople are becoming used to the consumption of sophisticated and innovative products
The link between diet and health is currently growing very steeply
Cooking loss is mainly influenced by the dissolution and release of gelatinized starches from the surface of couscous grains into the cooking water
Summary
People are becoming used to the consumption of sophisticated and innovative products. This is caused by many factors such as increased health care costs and population aging, increasing consumers’ interest in attaining a state of well-being through diet. Greater focus is being placed on sustainable “green” sources of food that produce compounds with efficient biological activity, which could be used as functional ingredients or dietary supplements. These biomolecules include polyunsaturated fatty acids (PUFAs), proteins, vitamins and minerals [1,2]
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