The effect of incorporation of Chlorella Vulgaris into cake as an egg white substitute on physical and sensory properties

Incorporation of microalgae into cake would create functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as "functional food". For this purpose 25, 50, 75 and 100% of egg white in cake was substituted with this powder and the effects of such substitution on some physical and sensorial properties of batter and cakes were evaluated. The results showed that substitution of egg white with chlorella vulgaris had significant decrease in L*, a* and b* parameters of batter, crumb and crust of cake samples (P0.05).