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Title

THE EFFECT OF INCORPORATION OF CHLORELLA VULGARIS INTO CAKE AS AN EGG WHITE SUBSTITUTE ON PHYSICAL AND SENSORY PROPERTIES

Pages

 Start Page 61 | End Page 72

Abstract

 Incorporation of microalgae into cake would create functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as "functional food". For this purpose 25, 50, 75 and 100% of egg white in cake was substituted with this powder and the effects of such substitution on some physical and sensorial properties of batter and cakes were evaluated. The results showed that substitution of egg white withchlorella vulgaris had significant decrease in L*, a* and b* parameters of batter, crumb and crust of cake samples (P<0.05). Batter consistency, moisture and specific volume of cake samples were significantly decreased, too (P<0.05). However, these substitution levels increased significantly weight loss and hardness of samples (P<0.05).25% substitution level did not lead to a significant decrease in SENSORY PROPERTIES of taste, color, odor, texture and total acceptance in cake in comparison with blank sample (P>0.05).

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