CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Elaboración de tofu con alga Ulva ohnoi cultivada Efecto de las condiciones del cultivo en la composición y atributos sensoriales

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Elaboración de tofu con alga Ulva ohnoi cultivada Efecto de las condiciones del cultivo en la composición y atributos sensoriales

Data inici oferta: 06-02-2023      Data finalització oferta: 06-10-2023

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
Macroalga, clorofil·la, capacitat antioxidant, compostos polifenòlics, tofu, tast.

Descripció del contingut i pla d'activitats:
En aquest treball es dissenyaran nous aliments a partir de l'alga Ulva onhoi liofilitzada. Es realitzarà la caracterització físic'-química i sensorial

Overview (resum en anglès): Seaweed is a rich source of protein, fiber and vitamins, as well as containing polyphenolic compounds, associated with multiple beneficial properties for human health. Its rapid, economic and sustainable growth, and its wide range of applications, makes it interesting to study it in the food sector, preparing foods to improve the nutritional profile of new products.
This work proposes to study the application of the Ulva onhoi alga in the formulation of new foods cultivated in different growth conditions, varying the input of nutrients in the tanks and the flow of air introduced. Tofu with seaweed was made to evaluate the acceptability and preference of the product in consumers.
The results obtained showed that the algae contain from 58 to 103 mg AG/100g ML of polyphenolic compounds and an antioxidant capacity of 220 to 500 meqTrolox/100g ML, significantly lower than those found in tofu with algae. Regarding the chlorophyll concentration, the tanks with nutrient input (5 L/h) and without aeration showed higher results. It has also been observed that different aeration conditions in algae growth affect the texture profile of processed tofu in terms of viscosity, elasticity, and chewiness. In the attributes observed during the tasting, it has been possible to conclude that the higher the concentration of algae, the greater the color, hardness and lumpiness of the tofu. Both men and women, as well as different age groups, had a favorable and similar acceptance of the product.

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