Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and blend whole-grain spelt (50%) enriched with microalgae (0, 0.5, 1.0, 1.5% (g/100 g flour)). Replacing adding while eliminating egg white from can affect the rheological properties dough also microstructure texture muffins. analyzed effects type addition on raw dough, measured through oscillatory method, as well microstructure, determined via X-ray microtomography. Additionally, sensorial quality analyzed. use in formulation affected irrespective microalgae. made exhibited higher viscosity (consistency coefficient (K) 74.7 Pa·sn), but it more cohesive less springy compared alone, which had K = 58.3 Pa·sn. Incorporating mixture along viscous (K 118.6 leading fine, porous (porosity 69.7%) crumbly (hardness 52.2 N) On other hand, consistency 69.3 Pa·sn, muffin porosity 67.1% hardness 61.8 N. strong effect crumb. new products proportion closed pores their whereas samples containing showed opposite trend, open pores. greatest difference observed (33.4% 26.9% spelled muffins). presence contributed harder consistent However, despite instrumental evaluation results, all were accepted by consumers terms appearance, taste, overall quality.