Volume 18, Issue 114 (2021)
FSCT 2021, 18(114): 83-94 |
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Azad fallah S, kafili T. Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp.. FSCT 2021; 18 (114) :83-94
URL: http://fsct.modares.ac.ir/article-7-46801-en.html
URL: http://fsct.modares.ac.ir/article-7-46801-en.html
1- Department of Food Science, Technology and Engineering, Buinzahra Branch, Islamic Azad University, Buinzahra, Iran
2- Assistant professor, Department of Food Science and technology, Buinzahra Branch, Islamic Azad University, Buinzahra, Iran , tivkafil@ut.ac.ir
2- Assistant professor, Department of Food Science and technology, Buinzahra Branch, Islamic Azad University, Buinzahra, Iran , tivkafil@ut.ac.ir
Abstract: (1383 Views)
The aim of this work was to develop an enriched apple jelly with Spirulina sp. Four formulations were developed: C, J1, J2, J3 with 0, 0.75, 1.5 and 3% Spirulina sp. and their rheological, textural, color and sensorial properties were evaluated. The results showed that all samples presented predominant behavior of the elastic solid. Also, the non-intersection of the loss and storage modulus curves at the applied frequencies showed the behavior of a typical gel. Also, in all samples, the dependence of the storage modulus on the frequency was not observed, but in larger frequencies, especially the storage modulus of sample with higher percentage of spirulina algae, decreased, indicating a more liquid behavior. Indicators n and m also confirmed such behavior, decreasing the strength of gel structure with increasing spirulina concentration. The data obtained from the force-time curve showed that even though the variables of all samples were within the range of a typical jelly, but increasing spirulina algae content decreased the hardness, adhesiveness elasticity, gumminess and increased cohesiveness. These results follow the trend of those obtained by dynamic rheology. Also, the results related to the sample color showed that the addition of spirulina in 1.5 and 3% percentages significantly decrease the variables L*, b* and C* especially in the sample with 3% algae, presenting a darker sample. The overall color difference between the samples also was more than 6 degrees, which detected different color groups. Sensorial scores of samples, mainly color and overall acceptance also reduced with increasing the percentage of microalgae.
In general, it can be concluded that incorporating of Spirulina in the apple jelly regarding to its negative effect on the most evaluated parameters, requires further research and a better understanding of its gel formation mechanism to optimize the formulation and process treatments.
In general, it can be concluded that incorporating of Spirulina in the apple jelly regarding to its negative effect on the most evaluated parameters, requires further research and a better understanding of its gel formation mechanism to optimize the formulation and process treatments.
Article Type: Original Research |
Subject:
Enriching food
Received: 2020/10/13 | Accepted: 2021/01/5 | Published: 2021/08/1
Received: 2020/10/13 | Accepted: 2021/01/5 | Published: 2021/08/1
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