Conception d'un dessert à base de biomasse bactérienne fraîche pour l'espace cuit dans un four ohmique

In a spatial environment in full expansion, researching for a more autonomy in the food supply chain, this study aimed to develop a first food product which could be partially prepared in space with fresh bacterial biomass. The idea was to increase the wellbeing of astronauts 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 bacterial biomasse – spirulina – based dessert suitable with the complexity of space environment. The experimental part firstly consist of substituting the fresh ingredients of a classic waffle recipe with dried ones for rehydration with water, then with fresh spirulina to compare the two formulations. Secondly, waffle were cooked in a lab ohmic oven. Finally, some parameters were recorded : texture, taste, heating evolution, nutritional composition and visual aspect. The results shows that ohmic cooking increase the speed of heating and reduce cooking time, well retained moisture and have a fluffy texture. The taste of the final product seems acceptable with a better nutritional composition for astronauts. This experiment emphazised the potential of ohmic cooking and the integration of fresh microbial 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.