Impact of the incorporation of the edible seaweeds Saccharina latissima and Alaria esculenta on the physicochemical, functional and sensory properties of yoghurt

Author:

Rodríguez Martha Paola Rivera1,Tremblay Ariane1,Tsamo Claudine Valérie Passo2,Berger Karine2,Labrie Steve1,Beaulieu Lucie1ORCID

Affiliation:

1. Institut sur la Nutrition et les Aliments Fonctionnels, Département des Sciences des Aliments Université Laval, Pavillon Paul‐Comtois 2425, rue de l'Agriculture Québec QC G1V 0A6 Canada

2. Quebec Fisheries and Aquaculture Innovation Centre Merinov, 6 rue du Parc Grande‐Rivière QC G0C 1V0 Canada

Abstract

SummaryThe impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations.

Funder

Mitacs

Publisher

Wiley

Reference61 articles.

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