نبذة مختصرة : In a spatial environment in full expansion, researching for a more autonomy in the foodsupply chain, this study aimed to develop a first food product which could be partiallyprepared in space with fresh bacterial biomass. The idea was to increase the wellbeing ofastronauts and the dessert – a waffle – combined with an innovative cooking method –ohmic – heating suits well for this. The first goal of this study is to create a fresh bacterialbiomasse – spirulina – based dessert suitable with the complexity of space environment.The experimental part firstly consist of substituting the fresh ingredients of a classicwaffle recipe with dried ones for rehydration with water, then with fresh spirulina tocompare the two formulations. Secondly, waffle were cooked in a lab ohmic oven. Finally,some parameters were recorded : texture, taste, heating evolution, nutritionalcomposition and visual aspect.The results shows that ohmic cooking increase the speed of heating and reduce cookingtime, well retained moisture and have a fluffy texture. The taste of the final product seemsacceptable with a better nutritional composition for astronauts.This experiment emphazised the potential of ohmic cooking and the integration of freshmicrobial biomass in the development of food products that suits space conditions.Extra tests needs to be conduct to validate the viability of the concept in real conditions.
FoodWal - ProtéBoost
TasteInSpace
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