Quality of Novel Healthy Processed Cheese Analogue Enhanced with Marine Microalgae Chlorella vulgaris Biomass

Abstract

Cheese analogue (Ch A) is processed cheese-like product, a nutritious food, can be healthy and attractive when redesigned to be prepared with the addition of a natural ingredient, being Chlorella vulgaris. This microalga is recognized as a rich source of protein, fatty acids, fiber and ash. C. vulgaris also represents a valuable source of essential vitamins and minerals. Chlorella has health benefits, as assisting disorders such as gastric ulcers, wounds, constipation, anemia, hypertension, have immune-modulating and anticancer properties and is a promising ingredient in the food industries. Cheese analogue (Ch A) treatments were enriched with C. vulgaris (1, 2 and 3%) and evaluated for chemical, physical and sensory properties, within three months of cold storage. Chlorella biomass cheeses were richer in the protein, carbohydrates and fiber contents than control samples. On the other hand, addition of Chlorella biomass to the cheese gave products more firmness and gives a stronger network and leads to lower oil separation and meltability values than control. The sensory evaluation indicated that addition of 2% C.vulgaris in Ch A did not have any effect on the overall acceptability of Ch A and in the same time introduced a new healthy alternative Ch A for a healthier lifestyle.