CHLORELLA VULGARIS İÇEREN AZ YAĞLI KURABİYELER: HAMUR REOLOJİSİ, FİZİKSEL, DOKUSAL VE DUYUSAL ÖZELLİKLER ÜZERİNE ETKİLERİ

Öz

Mikroalgler, umut verici bir protein kaynağını temsil eden gıdalarda zenginleştirme için kullanılan muazzam bir biyokütledir. Fırınlanmış gıdaların mikroalglerle zenginleştirilmesi, dokusal ve yapısal etkileri nedeniyle zorlu bir iştir. Bu çalışmada, çeşitli konsantrasyonlarda (%0.5, 1.5 ve 3.0) Chlorella vulgaris içeren az yağlı kurabiyelerin hamur reolojisi, fiziksel, dokusal ve duyusal özellikleri değerlendirilmiştir. Kurabiyelerin kuru madde (%93,20 ila 94,89), protein (%5,55 ila 7,08), kül (%0,47 ila 0,55) ve yağ (%12,35 ila 13,37) içerikleri artan mikroalg konsantrasyonu ile önemli ölçüde artarken, karbonhidrat miktarı önemli ölçüde değişmemiştir. Sürünme parametreleri, toparlanma davranışı ve viskoelastisite, sonuçların daha sert hamur yapısını açıkça gösterdiği Chlorella biyokütlesinin eklenmesiyle artmıştır. Mikroalg konsantrasyonu arttıkça, yüksek sertlik (198.69 ila 330.86, N) ve kırılabilirlik (88.66 ila 165.18, N) özellikleri ile önemli bir renk değişimi (33.25, ΔE) gözlenmiştir.

Anahtar Kelimeler

• Az yağlı kurabiye
• Chlorella vulgaris
• Mikroalg
• Reoloji
• Dokusal özellikler

LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES

Öz

Microalgae are an enormous biomass used for fortification in foods that represent a promising source of protein. Enrichment of baked foods with microalgae is a challenge for its textural and structural impacts. In this study, dough rheology, physical, textural and sensorial properties of low-fat cookies with Chlorella vulgaris at various concentration (0.5, 1.5 and 3.0 %) were evaluated. Dry matter (93.20 to 94.89, %), protein (5.55 to 7.08, %), ash (0.47 to 0.55, %) and fat (12.35 to 13.37, %) contents of cookies were significantly increased with increasing microalgae concentration, whereas carbohydrate amount did not change significantly. The creep parameters, recovery behavior and viscoelasticity were increased with the addition of Chlorella biomass where results clearly showed more stiff dough structure. As the microalgae concentration increased, a significant color change (33.25, ΔE) with high hardness (198.69 up to 330.86, N) and fracturability (88.66 up to 165.18, N) properties were observed.

Anahtar Kelimeler

• Low-fat cookie
• Chlorella vulgaris
• Microalgae
• Rheology
• Textural properties

Kaynakça

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