On November 28, researcher Bruno Moreira-Leite, a member of the Alga4Food team, presented the work entitled "Introduction of Seaweeds in Desserts: The design of a sea lettuce ice cream" at the 2nd International Food Design and Food Studies Conference, where he talked about the process of developing an ice cream flavored with "sea lettuce" (Ulva spp.) and its subsequent application in a “haute cuisine” dessert.
During the presentation, the sensory attributes of the seaweed were highlighted, which after drying presents notes of powdered green tea (matcha). Aspects on the sustainability of the use of seaweeds in the diet and on the nutritional attributes on the formulation were also addressed: for example, a dose of 100 g of ice cream can provide up to 8 times the daily need for folic acid (vitamin B9), in addition to more than 28% of the required dose of magnesium, 18% of iron and 10% of manganese.
The main conclusion of the work was that the introduction of “sea lettuce” in an ice cream was successful, opening up new possibilities for the use of seaweed in pastry. Additionally, seaweeds are not only a sustainable ingredient but can also be used as a resource to promote health benefits in sweet formulations.
To view the presentation slides, click here.
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