Chlorella vulgaris biomass used as colouring source in traditional butter cookies

被引：117

作者：

Gouveia, Luisa

Batista, Ana Paula

Miranda, Ana

Empis, Jose

Raymundo, Anabela

机构：

[1] Univ Tecn Lisboa, Inst Biotechnol & Bioengn, Inst Super Tecn, Lisbon 1049001, Portugal

[2] Inst Nacl Engn & Tecnol Ind, INETI DER, Unidad Biomassa, PL-1649038 Lisbon, Portugal

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2007年 / 8卷 / 03期

关键词：

chlorella vulgaris; colour; cookies; functional ingredient;

D O I：

10.1016/j.ifset.2007.03.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was undertaken to determine the effects of Chlorella vidgaris biomass as a colouring ingredient in traditional butter cookies. The cookies were manufactured at a pilot scale and stored for 3 months at room temperature, protected from light and air. The effects of C vulgaris incorporation on the biscuits' colour were tested weekly during the first month, and monthly afterwards, for a total period of 3 months. C vidgaris cookies presented an accentuated green tonality, which increased with the quantity of added biomass. The colour parameters of the cookies remained very stable along the storage period. The texture of the cookies was also evaluated, and a significant increase of their firmness was evidenced with an increase of added microalgal biomass. (c) 2007 Published by Elsevier Ltd.

引用

页码：433 / 436

页数：4

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