بررسی اثر سطوح مختلف ریزجلبک اسپیرولینا پلاتنسیس (Spirulina platensis) و هیدروکلوئیدهای آگار و گوار روی فعالیت آب، بافت، پارامترهای رنگی و پذیرش کلی پاستیل میوه ای بر پایه پوره کیوی

Iran is the fourth main producer of kiwi fruit in the world but the post-harvest wastage of this valuable fruit is considerable. On the other hand, the microalgae are natural and extraordinary nutritional sources that can be used in the production of functional food. The purpose of this study was the formulation of an innovative product of kiwifruit with high durability and its enrichment with Spirulina platensis algae and investigation of some of physicochemical and sensory properties of this product. In this study, the effects of different levels of Spirulina Platensis micro-algae in four levels (0%, 0.25%, 0.5% and 1%), agar hydrocolloids in three levels (0.25%, 0.5% and 1%) and guar in three levels (0.25%, 0.5% and 1%) on water activity, textural feature and color parameters of kiwi puree- based fruit pastille were studied and the best formulation been selected considering total acceptance and nutritional characteristics including vitamin C, total ash, protein, fat, fiber and iron and calcium content. The results showed that three variable (Spirulina Platensis, agar and guar) significant effect on water activity. Additionaly, the results of coliremetre using Image processing techniques showed that the effects of agar and guar on "a*", "l*" and "b*" were not significant but Spirulina has a significant effect on color parameters on fruit pastilles. Texture analysis showed that agar and spirulina changed gumminess of the samples significantly. According to the sensory analysis, the 0.25% Spirulina, 0.25% agar and 1% guar obtained the highest score of total acceptance.