Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

Ketchup is one of the most popular tomato sauces in restaurant and catering sector. provides accents colour flavouring, as well a smell texture that familiar comforting. When compared to traditional products, alternative recipes make use new ingredients like microalgae sweeteners, well-known because their functional sensory properties. In this study, ketchups, with without sugar addition, along biomasses Arthrospira platensis (Spirulina) Chlorella vulgaris, Dunaliella salina extract at different concentrations, were prepared evaluated. Colour differences regarding control samples used select concentrations. Physicochemical, rheological, properties selected characterised. Adding resulted darker intensified green, blue, yellow hues. The preparation ketchup had an impact on features increasing apparent viscosity consistency, showing more structured system samples. Furthermore, incorporation affected taste intensity sweetness, influencing ketchup's acceptance.