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۱Quality of Novel Healthy Processed Cheese Analogue Enhanced with Marine Microalgae Chlorella vulgaris Biomass
نویسنده(ها): ، ، ، ،
اطلاعات انتشار: World Applied Sciences Journal، بيست و سوم،شماره۷، ۲۰۱۳، سال
تعداد صفحات: ۱۲
Cheese analogue (Ch A) is processed cheese–like product, a nutritious food, can be healthy and attractive when redesigned to be prepared with the addition of a natural ingredient, being Chlorella vulgaris. This microalga is recognized as a rich source of protein, fatty acids, fiber and ash. C. vulgaris also represents a valuable source of essential vitamins and minerals. Chlorella has health benefits, as assisting disorders such as gastric ulcers, wounds, constipation, anemia, hypertension, have immune–modulating and anticancer properties and is a promising ingredient in the food industries. Cheese analogue (Ch A) treatments were enriched with C. vulgaris (1, 2 and 3%) and evaluated for chemical, physical and sensory properties, within three months of cold storage. Chlorella biomass cheeses were richer in the protein, carbohydrates and fiber contents than control samples. On the other hand, addition of Chlorella biomass to the cheese gave products more firmness and gives a stronger network and leads to lower oil separation and meltability values than control. The sensory evaluation indicated that addition of 2% C.vulgaris in Ch A did not have any effect on the overall acceptability of Ch A and in the same time introduced a new healthy alternative Ch A for a healthier lifestyle.

۲Utilization of Acid Casein Curd Enriched with Chlorella vulgaris Biomass as Substitute of Egg in Mayonnaise Production
نویسنده(ها): ، ،
اطلاعات انتشار: World Applied Sciences Journal، بيست و ششم،شماره۷، ۲۰۱۳، سال
تعداد صفحات: ۹
Mayonnaise is probably one of the most widely used sauces in worldwide. The egg is one of the most ingredients has a role in affecting the quality characteristics of prepared mayonnaise. In this study the possibility of using acid casein curd without and with Chlorella vulgaris biomass as a partial replacement of egg in mayonnaise making with good quality characteristics was studied. The acid casein curd without Chlorella vulgaris biomass and mixed with 10, 15 and 20 % of Chlorella vulgaris biomass were used as egg replacement at the levels of 25 and 50% of total egg during preparing mayonnaise samples. The different quality characteristics of mayonnaise samples were determined. The results showed that, incorporating Chlorella vulgaris biomass to acid casein curd improving the nutritional value of curd. The flow properties of mayonnaise samples depended on shear rate and the samples exhibited non–Newtonian behavior. Using acid casein curd as egg replacement with levels of 25 and 50% especially mixed with 10 and 15% of Chlorella vulgaris biomass improving the rheological properties of produced mayonnaise, dynamic viscosity and mayonnaise stability. The results of sensory evaluation of prepared mayonnaise samples demonstrated that the acid casein curd mixed with 10 and 15% of Chlorella vulgaris biomass and used as egg replacement with levels of 25 and 50% had a positive effect on the sensory characteristics of produced mayonnaise. Therefore acid casein curd could be used as egg replacement in mayonnaise making without affecting the quality characteristics of product especially when it was mixed with 10 and 15% of Chlorella vulgaris biomass.
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