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Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

Abstract:

Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared to traditional products, alternative recipes make use of new ingbkp_redients like microalgae and sweeteners, well-known because of their functional and sensory properties. In this study, ketchups, with and without sugar addition, along with microalgae biomasses Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract at different concentrations, were prepared and evaluated. Colour differences regarding to the control samples were used to select microalgae concentrations. Physicochemical, rheological, and sensory properties of selected samples were characterised. Adding microalgae resulted in darker samples with intensified green, blue, and yellow hues. The use of microalgae in the preparation of ketchup had an impact on the features of the prepared products, increasing the apparent viscosity and consistency, and showing a more structured system compared to control samples. Furthermore, the microalgae incorporation in ketchup recipes affected taste intensity and sweetness, influencing ketchup's acceptance.