Desarrollo de salsas con microalgas

[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.

[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.

TFGM

Tormo Llopis, JE. (2015). Desarrollo de salsas con microalgas. http://hdl.handle.net/10251/54287.