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- Title
SUSTAINABLE USE OF NEW SOURCES OF FOOD.
- Authors
Minchev, Iv.; Milkova-Tomova, I.; Alexieva, I.; Buhalova, D.; Finkov, Iv.
- Abstract
Algae are a rich source of nutrients - essential amino acids, essential fatty acids, carotenoids, minerals and vitamins. This determines the modern man's motivation for the use of new sustainable sources of nutrients. Ingredients and technology of a new healthy product (cream ice cream) with added freshwater spirulina and Chlorella with different concentrations are presented. This study focuses on the replacement of industrially produced freshwater algae stabilizers. The quality of the ice cream is determined by measuring the melting time. A trained tasting committee conducted a sensory analysis using sensory cards with scores of 0 to 10.
- Subjects
FRESHWATER algae; ICE cream, ices, etc.; ESSENTIAL fatty acids; ESSENTIAL amino acids; SPIRULINA
- Publication
Trakia Journal of Sciences, 2019, Vol 17, Issue Supplement 1, p627
- ISSN
1312-1723
- Publication type
Article
- DOI
10.15547/tjs.2019.s.01.099