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Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH
Author(s) -
Grossmann Lutz,
Wörner Vera,
Hinrichs Jörg,
Weiss Jochen
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10082
Subject(s) - citric acid , taste , food science , sensory system , aqueous solution , sucrose , chemistry , solubility , sensory analysis , chlorella , biology , botany , organic chemistry , algae , neuroscience
Abstract BACKGROUND Water‐soluble proteins extracted from the heterotrophically cultivated microalga Chlorella protothecoides have been shown to have a good solubility over a broad pH range, which makes them a promising candidate for beverage formulations. This study investigated the sensory properties of dispersions of a protein‐rich extract from C. protothecoides at neutral and pH 3. RESULTS Sensory acceptance tests of the pure extract revealed an overall low acceptance at pH 7 without sucrose addition. Sensory acceptance was significantly ( P ≤ 0.05) increased by lowering the pH to 3 with citric acid, and the addition of 50 g kg −1 sucrose. Here, overall positive sensory acceptance ratings were achieved up to a protein extract concentration of 40 g kg −1 . Basic taste evaluations showed only low bitterness scores and no significant ( P > 0.05) increase in bitterness with decreasing pH. CONCLUSION It is suggested that protein‐rich extracts from C. protothecoides have promising sensory properties in beverage formulations. © 2019 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.