Comparative Study on the Impact of Spirulina, Chlorella, and Nannochloropsis on Custard Quality Attributes | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 16, Issue 7, July 2025, Page 119-127 PDF (771.5 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2025.390314.1203 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abeer M. Abd Elhamid; Ghada M. Kholaf 
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| Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt. | ||||
| Abstract | ||||
| Microalgae are considered a rich and complete nutritional source due to their high content of proteins, carbohydrates, fats, vitamins, minerals, fibers, and bioactive compounds with various health benefits.The aim of this study is fortification of custard with powder of Spirulina, Chlorella, and Nannochloropsis and study the effect of addition of them to custard at 0.5, 1, 1.5,and 2%(W/W) on chemical, color,rheological and sensory properties.The results showed that, when powder of Spirulina, Chlorella, and Nannochloropsis was added to custard samples, the amount of protein, fat, fiber and total energy value in functional custard samples increased compared with control. As the amount of Spirulina,Chlorella, and Nannochloropsis powder increased, the moisture content decreased. L* of custard samples fortified with spirulina powder was lower than those of custard samples fortified with powder of Chlorella and Nannochloropsis.The results from this study showed that the addition of spirulina, Chlorella and Nannochloropsis powder to custard samples reduced the lightness, redness and yellowness values. All treated custard samples showed higher viscosity and hardness than control. The bioactive compounds content in the studied samples increased with increasing microalgae powder. Custard samples fortified with 0.5, 1, 1.5, and 2% powder of Nannochloropsis receiving the highest scores in sensory evaluation.The findings of the study suggest that spirulina powder can be incorporated into custard formulations at levels up to 0.5%,whereas Nannochloropsis and Chlorella powders can be included at levels up to 2%, in order to enhance the functional value of the product while maintaining acceptable sensory properties as evaluated by the panelists. | ||||
| Keywords | ||||
| Spirulina; Chlorella; Nannochloropsis; Chemical; Rheological; Sensory Properties and Custard | ||||
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