Utilization of acid casein curd enriched with Chlorella vulgaris biomass as substitute of egg in mayonnaise production

World Applied Sciences Journal

Volumn 26, Issue 7, 2013, Pages 917-925

  Abd El Razik, M M ^a   Mohamed, A G ^b  

^a Ain Shams University   (Egypt)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Acid casein curd; Chlorella vulgaris biomass; Egg replacement; Mayonnaise; Quality characteristics; Sensory properties

Indexed keywords

EID: 84888260041     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2013.26.07.13523     Document Type: Article

References (25)

1. Draaisma, R.B.I., H. Wijffels, P.M. (Ellen) Slegers, Laura B. Brentner, Adip Roy and Maria J. Barbosa, 2013. Food commodities from micro algae. Current Opinion in Biotechnology, 24: 169-177.
2. Plaza, M., M. Herrero, A. Cifuentes and E. Ibñez, 2009. Innovative natural functional ingredients from microalgae. J. Agric. Food Chem., 57: 7159-7170.
3. Pulz, O. and W. Gross, 2004. Valuable products from biotechnology of microalgae. Appl. Microbiol. Biotechnol., 65: 635-648.
4. Gouveia, L., A.P. Batista, A. Miranda, J. Empis and A. Raymundo, 2007. Chlorella vulgaris biomass used as coloring source in traditional butter cookies. Innovative Food Science and Emerging Technologies, 8: 433-436.
5. Fradique, M., A.P. Batista, M. Nunes, L. Gouveia, N. Bandarrac and A. Raymundo, 2010. Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. J. Sci. Food Agric., 90: 1656-1664.
6. Nikzade, V., M. Mazaheri Tehrani, M. Saadatmand-Tarzjan, 2012. Optimization of low-cholesterol low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach, Food Hydrocolloids, 28: 344-352.
7. Hou-Pin Su, Chuang-Ping Lien, Tan-AngLeeb and Ruo-Syuan Ho, 2010. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients, Journal Science Food Agriculture, www.soci.org.
8. Gaonkar, G., R. Koka, K. Chen and B. Campbell, 2010. Emulsifying functionality of enzyme-modified milk proteins in O/W and mayonnaise-like emulsions. African Journal of Food Science, 4: 16-25.
9. Riscardo, M.A., J.M. Franco and C. Gallegos, 2003. Influence of composition of emulsifier blends on the rheological properties of salad dressing-type emulsion. Food Science and Technology International, 9: 53-63.
10. Sawhney, I.K., B.C. Sarkar and G.R. Patil, 2011. Moisture sorption characteristics of dried acid casein from buffalo skim milk. LWT-Food Science and Technology, 44: 502-510.
11. Kishk, Y.F., 1997. Role of some vegetables oils in mayonnaise characteristics. M. Sc. Thesis, Fac. Agric. Ain Shams Univ. Cairo, Egypt.
12. th Ed. Association of the Official Analytical Chemists, Washington, D.C., USA.
13. rdEd.), 2: 58-65. Chapman and Hall Ltd., London.
14. nd Ed.), pp: 167-215. Aspen Publishers, Inc., Maryland.
15. Gladwell, N., M.J. Grimson, R.R. Rahalkav and P. Richmond, 1985. Rheological behavior of soy oil. Journal of Food Science, 50: 440.
16. Mun, S., Y. Kun, C. Kang and K. Park, 2009. Development of reduced-fat mayonnaise using 4a Gtasemodified rice starch and xanthan gum. International Journal Biological Macromolecules, 44: 400-407.
17. Francis F.J., 1983. Colorimetry of Foods. In: M. Peleg and E.B. Bagly. Physical Properties of Foods, pp: 105-123. The AVI publishing company Inc. Westport, Connecticut, USA.
18. Liu, H., X.M. Xu and S.H. Guo, 2007. Rheological texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT, 40: 946-954.
19. SAS, 2004. Statistical Analysis System. SAS User Guide Release 6.04 Edition Statistics SAS institute Inc. Editors, CARY, NC.
20. Janczyk, P., M. Langhammer, U. Renne, V. Guiard and W.B. Souffrant, 2006. Effect of feed supplementation with Chlorella vulgaris powder on mice reproduction. Archiva Zootechnica, 9: 122-134.
21. Janczyk, P., C. Wolf and W.B. Souffrant, 2005. Evaluation of nutritional value and safety of the green microalgae Chlorella vulgaris treated with novel processing methods. Archiva Zootechnica, 8: 132-147.
22. Haresh K. Kantilal, 2009. Chlorella-The most exciting nutritional discovery on planet earth. Clinical Reports of Abeille d'Or Corporation SdnBhd, Kuala Lumpur, Malaysia. (http://www.abdchlorella.com/index.php/ chlorella-facts/clinical-reports.html).
23. Hayati, I.N., Y.B.C. Man, C.P. Tan and I.N. Aim, 2007. Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Res. Int., 40: 1051-1061.
24. Nikzade, V., M. Mazaheri Tehrani, M. Saadatmand-Tarzjan, 2012. Optimization of low-cholesterol low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach, Food Hydrocolloids, 28: 344-352.
25. Nahla A. El-Bostany, A.M. Gaafar and Amany A. Salem, 2011. Development of Light Mayonnaise Formula Using Carbohydrate-Based Fat Replacement. Australian Journal of Basic and Applied Sciences, 5(9): 673-682.