Utilization of Acid Casein Curd Enriched with Chlorella vulgaris Biomass as Substitute of Egg in Mayonnaise Production

Abstract

Mayonnaise is probably one of the most widely used sauces in worldwide. The egg is one of the most ingredients has a role in affecting the quality characteristics of prepared mayonnaise. In this study the possibility of using acid casein curd without and with Chlorella vulgaris biomass as a partial replacement of egg in mayonnaise making with good quality characteristics was studied. The acid casein curd without Chlorella vulgaris biomass and mixed with 10, 15 and 20 % of Chlorella vulgaris biomass were used as egg replacement at the levels of 25 and 50% of total egg during preparing mayonnaise samples. The different quality characteristics of mayonnaise samples were determined. The results showed that, incorporating Chlorella vulgaris biomass to acid casein curd improving the nutritional value of curd. The flow properties of mayonnaise samples depended on shear rate and the samples exhibited non-Newtonian behavior. Using acid casein curd as egg replacement with levels of 25 and 50% especially mixed with 10 and 15% of Chlorella vulgaris biomass improving the rheological properties of produced mayonnaise, dynamic viscosity and mayonnaise stability. The results of sensory evaluation of prepared mayonnaise samples demonstrated that the acid casein curd mixed with 10 and 15% of Chlorella vulgaris biomass and used as egg replacement with levels of 25 and 50% had a positive effect on the sensory characteristics of produced mayonnaise. Therefore acid casein curd could be used as egg replacement in mayonnaise making without affecting the quality characteristics of product especially when it was mixed with 10 and 15% of Chlorella vulgaris biomass.