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

Effect of Type of Flour and Microalgae (<i>Chlorella vulgaris</i>) 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 a blend of whole-grain spelt flour (50%) and wheat flour (50%) enriched with microalgae (0, 0.5, 1.0, and 1.5% (g/100 g flour)). Replacing wheat flour with whole-grain spelt flour and adding microalgae while...

Full description

Bibliographic Details
Main Authors: Agata Marzec, Patrycja Kramarczuk, Hanna Kowalska, Jolanta Kowalska
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Applied Sciences
Subjects:
microalgae
texture
color
microtomography
spelt flour
wheat flour
Online Access:https://www.mdpi.com/2076-3417/13/13/7632

Internet

https://www.mdpi.com/2076-3417/13/13/7632

Similar Items