Chlorella vulgaris biomass used as colouring source in traditional butter cookies

摘要

A study was undertaken to determine the effects of Chlorella vulgaris biomass as a colouring ingredient in traditional butter cookies. The cookies were manufactured at a pilot scale and stored for 3 months at room temperature, protected from light and air. The effects of C. vulgaris incorporation on the biscuits' colour were tested weekly during the first month, and monthly afterwards, for a total period of 3 months. C. vulgaris cookies presented an accentuated green tonality, which increased with the quantity of added biomass. The colour parameters of the cookies remained very stable along the storage period. The texture of the cookies was also evaluated, and a significant increase of their firmness was evidenced with an increase of added microalgal biomass..