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

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