SUSTAINABLE USE OF NEW SOURCES OF FOOD

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.

Keywords

• ice cream
• physical and sensory performance
• spirulina
• chlorella