Article

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

2020-09-01

Abstract excerpt

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability and suitability in human nutrition. The inclusion of alternative protein sources, such as spirulina, in familiar products is a possible strategy to nudge consumers towards dietary change in Western societies. Filled pasta variants with three levels of spirulina-soy-extrudate in the filling (10%, 30% or 50%) were develope...

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Literature Corpus work: a7bc4489-8721-579b-9aa4-cd80b8a40d0b
DOI: 10.1016/j.foodqual.2020.103933

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