Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

Abstract

Microalgae can enhance the nutritional value of conventional foods and hence to positively affect human health, due to their original chemical composition. The present study aimed to produce functional Karish cheese fortified with different types and ratios of microalgae powder (Chlorella vulgaris and Spirulina platensis) and evaluate the role of fortification with those algae on the quality of the product. Karish cheese was incorporated with C. vulgaris and S. platensis powder, separately at three levels 0.5, 1.0 and 1.5%. The evaluation of chemical composition, salt content, color parameters, antioxidant activity, total phenolic and total carotenoids content, texture profile and organoleptic properties of Karish cheese fortified with microalgae were determined. Addition of microalgae to Karish cheese showed an increasing (P<0.05) in total solid content, protein, ash, acidity and enhanced the texture profile in the final product compared with control sample. Also, the results indicated highest content of antioxidant activity, total flavonoid and total phenolic among all treatments compared with control. Organoleptic preferred Karish cheese samples enriched with microalgae especially with 0.5 and 1.0 % level consequently. Based on these results microalgae powder enriched cheese may have a great benefit for the industry to improve the texture, shapes and the functional nutraceutical properties of the products.