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

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dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorŞahin-Cebeci, Oya Irmak
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-08T15:08:05Z
dc.date.available2026-02-08T15:08:05Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractMicroalgae 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, ?E) with high hardness (198.69 up to 330.86, N) and fracturability (88.66 up to 165.18, N) properties were observed.
dc.identifier.doi10.15237/gida.GD22076
dc.identifier.endpage544
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue3
dc.identifier.startpage526
dc.identifier.trdizinid1209974
dc.identifier.urihttps://doi.org/10.15237/gida.GD22076
dc.identifier.urihttps://hdl.handle.net/20.500.12885/4762
dc.identifier.volume48
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260207
dc.subjectChlorella vulgaris
dc.subjectMicroalgae
dc.subjectRheology
dc.subjectLow-fat cookie
dc.subjectTextural properties
dc.titleLOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES
dc.typeArticle

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