[EN] Sauces are one of the food consume products that have undergone further development in
the last years regarding the type of formats and flavours available. This is a very competitive
market that is always looking ...[+]
[EN] Sauces are one of the food consume products that have undergone further development in
the last years regarding the type of formats and flavours available. This is a very competitive
market that is always looking for new flavours and colours that make them attractive. In the
other hand there is a preference to use natural ingredients that provide high value-added
features to the product. Microalgae are one of those ingredients because of their content in
polyunsaturated fatty acids, protein profile and colour.
In this thesis "Development sauces microalgae" he has worked on the development of
mayonnaise-type sauces with microalgae. In the first stage we proceeded to study
physicochemical parameters of a commercial mayonnaise, in order to make mayonnaise as
similar to that existing in the market.
In the next steep we proceeded to the formulation, preparation and subsequent
assessment of physicochemical and sensory characteristics of a mayonnaise with two varieties
of microalgae Spirulina maxima and Tetraselmis chuii.
It is made two formulations: one mayonnaise with Spirulina maxima and the other one
with Tetraselmis chuii. Getting two mayonnaises with natural colours from microalgae, it
depends on its rate in the formulation gives them different intensity of colour making green
the mayonnaise with Tetraselmis and blue the mayonnaise with Spirulina, besides increasing
the mayonnaise nutritional content and also giving a characteristic smell and taste of sea
bigger in the Tetraselmis Chuii.
Finally aspects related with marketing such as product prices were addressed.
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[ES] El proyecto a desarrollar tiene por objetivo el desarrollo de nuevas salsas tipo mayonesa a partir de la utilización de microalgas (tetraselmis y espirulina) en su formulación. Se evaluarán las propiedades reológicas, ...[+]
[ES] El proyecto a desarrollar tiene por objetivo el desarrollo de nuevas salsas tipo mayonesa a partir de la utilización de microalgas (tetraselmis y espirulina) en su formulación. Se evaluarán las propiedades reológicas, funcionales y sensoriales de las mismas con el objetivo de la obtención de un producto que pueda ser comercializado.
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