title: Potential utilization of algal protein concentrate as a food ingredient in space habitats.
abstract: Green alga Scenedesmus obliquus was studied as one of the potential sources of macronutrients in a space habitat.  Algal protein concentrate (70.5% protein) was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation) and chocolate chip cookies. Food products containing 20 to 40% of incorporated algal proteins were considered.  In the sensory analysis the greenish color of the bran muffins and cookies was not found to be objectional.  The mild spinachy flavor (algae flavor) was less detectable in chocolate chip cookies than in bran muffins.  The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles.  Commercially available spray-dried Spirulina algae was also incorporated so the products can be compared with those containing Scenedesmus obliquus concentrate.  Food products containing commercial algae had a dark green color and a "burnt after taste" and were less acceptable to the panelists.
authors.affiliation: Massachusetts Institute of Technology, Department of Chemical Engineering, Cambridge 02139, USA.
authors.forename: Z
authors.initials: Z
authors.lastname: Nakhost
authors.forename: M
authors.initials: M
authors.lastname: Karel
mesh_terms: D018533:Biomass; D000460:Chlorophyta / Q000737:chemistry*; D018504:Ecological Systems, Closed; D005524:Food Technology; D005527:Food, Fortified / Q000032:analysis*; D008021:Life Support Systems; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis* / Q000302:isolation & purification; D013026:Space Flight; D013649:Taste
chemical_list: D010940:Plant Proteins