Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet
Larisa Giura, Leyre Urtasun, Diana Ansorena, Icíar Astiasarán, Anabela Raymundo
Abstract
Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a percentage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility, physicochemical, rheological and 3D-printability properties were determined. Sample with white Chlorella showed significantly higher antioxidant capacity than the control, with FRAP value of 100.62 and DPPH of 20.72 μmol Trolox/100 g puree. Purees containing C. vulgaris can be claimed to be a source of iron since they provide >15 % of the Nutrient Reference Value (NRV) for this essential mineral (2.39–2.36 mg/100 g). Total digestibility was high (90.9–92.6 %) for all the samples whereas the highest protein digestibility values were observed for purees with smooth Chlorella (46 %). Smooth Chlorella showed very noticeable color differences compared to control (ΔE values >20). All the purees showed a shear thinning behavior and a weak gel structure (tan δ 0.206–0.212), which made them suitable for dysphagia diet and also for being successfully printed in 3D.