Characterization of a Traditional Egg-Free Crème Caramel Dessert Containing Chlorella protothecoides
الموضوعات :
1 - MSc Student of the Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
الکلمات المفتاحية: Chlorella protothecoides, Crème Caramel, Egg-Free, Nutritional Properties,
ملخص المقالة :
Crème caramel is sugar heated and turned into brown syrup to which milk and eggs are then added therefore each of its unit contains 200 kcal of energy for the consumer. Chlorella protothecoides is considered one of the commercially important microalgae due to its high nutritional potential and considerable energy content. This alga is used for the industrial production of lutein. Moreover, it contains high levels of fats, proteins, and fiber. It also has emulsifying properties for industrial applications. This research studied the effect of adding Chlorella protothecoides (0, 1, 2.5, and 4 gr/100 gr) on some properties of traditional crème caramel dessert. The results indicated that protein, calcium, phosphorous, and the oleic, linoleic, and linolenic fatty acids contents of the dessert increased when higher percentages of Chlorella protothecoides were added to its formulation (p<0.05). In general, the sample containing 4.0 gr/100 gr Chlorella protothecoides had higher overall acceptability score and titratable acidity, and more desirable nutritional properties compared to those containing lower percentages of this microalgae; it showed the maximum viscosity and protein content, the largest contents of carotenoid pigments, phosphorous, and calcium and the highest percentages of oleic, linoleic and linolenic fatty acids, and alpha-tocopherol.
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