Volume 20, Issue 141 (2023)                   FSCT 2023, 20(141): 17-35 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Fathi Doabi N, Hoseini E, Asadi G. Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener. FSCT 2023; 20 (141) :17-35
URL: http://fsct.modares.ac.ir/article-7-64276-en.html
1- Islamic Azad univercity science and research branch , www.negarfathi76@gmail.com
2- Islamic azad univercity science and research branch
3- Islamic Azad univercity science and research branch
Abstract:   (652 Views)
Pastilles are one of the popular and highly consumed confectionery products that raise concerns due to their low nutritional value. Therefore, the aim of this study was to examine the formulation of mango pastilles with Spirulina platensis powder and honey sweetener. The formulation ingredients included 0 to 20% mango puree, 0 to 10% honey, 5.34% gelatin, Spirulina platensis in the range of 0 to 1%, 23.38% water, 33.5% sucrose, 36.5% glucose, and 1.28% citric acid. The response surface methodology (RSM) and central composite design were used. The results showed that Spirulina platensis powder contains high amounts of protein, ash, and phenolic compounds. The three-dimensional response surface plots showed that moisture significantly increased with an increase in the amount of algae, mango, and honey. The minimum water activity was 0.2 for maximum honey and minimum mango and Spirulina. The maximum water activity was achieved for maximum mango and 8.0% Spirulina and minimum honey. With an increase in the amount of algae, mango, and honey, antioxidant activity, fat, protein, and ash content significantly increased. The highest antioxidant activity was achieved for maximum honey and Spirulina and about half of the mango. The highest firmness was recorded at 2.0% Spirulina and 0.54% mango, and the highest honey content. Firmness decreased slightly with an increase in mango and Spirulina, and then increased with a further increase in mango. The highest color was related to the highest amount of mango and the lowest amount of honey. The highest sensory acceptance was observed at 15.95% mango, 7.97% honey, and 0.80% Spirulina, and the lowest was at 4.05% mango, 2.32% honey, and 0.20% Spirulina. The results of optimizing the functional pastilles showed that the best sample was obtained at 11.67% mango powder, 2.02% honey, and 9.79% Spirulina powder.
Full-Text [PDF 1100 kb]   (882 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2022/09/18 | Accepted: 2023/08/7 | Published: 2023/10/23

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.