Spirulina maxima and Diacronema vlkianum microalgae in vegetable gelled desserts

Purpose - The purpose of this paper is 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 polyunsaturated fatty acid's (PUFA)). The effect of microalgae concentration and gelling temperature on the colour, texture and fatty acid profile of the gels was investigated. Design/methodology/approach - Pea protein isolate (4 per cent), kappa-carrageenan (0.15 per cent) and starch (2.5 per cent) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1- 1.0 per cent). The gels were prepared using different temperatures, ranging from 75 to 90 degrees C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated. Findings - The addition of Diacronema and Spirulina microalgal biomass to vegetable gelled deserts, results in a novel alternative food product, with PUFA's (e.g. EPA, DHA and GLA), with favourable texture characteristics, particularly for Diacronema, due to the structural reinforcement, representing a new food market niche. Practical implications - Nowadays there is an increasing consumer demand for more natural food products, presenting health benefits. Microalgae are able to enhance the nutritional content of conventional food and hence to positively affect humans health due to their original chemical composition, namely as a source of long chain omega-3 PUFA. Originality/value - 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.