بهینه‌سازی فرمولاسیون پاستیل رژیمی غنی‌شده حاوی ریزجلبک اسپیرولینا پلاتنسیس با استفاده از جایگزینی ساکارز با استویوزید- ایزومالت و ژلاتین با صمغ فارسی به روش سطح پاسخ (RSM)

نویسندگان
مینا عبدالعظیمی 1
محمد گلی 2
1 کارشناس ارشد گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
10.52547/fsct.19.124.327
چکیده
به منظور کاهش قند مصرفی در تهیه پاستیل و ارتقاء ارزش غذایی آن با استفاده از ریزجلبک اسپیرولینا پلاتنسیس، اثر جایگزینی شکر با استویوزید- ایزومالت، جایگزینی ژلاتین با صمغ فارسی و اثر استفاده از اسپیرولینا به عنوان یک ترکیب عملگر بر روی خصوصیات فیزیکوشیمیایی و بافتی پاستیل بررسی گردید. به­منظور بهینه­یابی شرایط تولید پاستیل رژیمی غنی­سازی­شده، از روش سطح پاسخ در قالب طرح مرکب مرکزی در 5 سطح جایگزینی شکر با استویوزید- ایزومالت (0، 25، 50، 75 و 100%)، جایگزینی ژلاتین با صمغ فارسی (0، 25، 50، 75 و 100%) و اسپیرولینا (0، 25/0، 5/0، 75/0 و 1%) استفاده شد. نتایج حاصل از ویژگی­های فیزیکوشیمیایی، بافتی و حسی محصول منتخب طی بازه زمانی 0، 15، 30، 45 و 60 روز ارزیابی و با نمونه شاهد مقایسه گردید. نتایج نشان داد که با افزایش درصد جایگزینی شکر با استویوزید- ایزومالت و جایگزینی ژلاتین با صمغ فارسی، سختی بافت به­ترتیب، افزایش و کاهش یافت. دانسیته و چسبندگی نیز با افزایش درصد جایگزینی شکر با استویوزید- ایزومالت به­ترتیب، کاهش و افزایش چشمگیری داشتند. در بین فرمول­های مورد بررسی، نمونه­های حاوی 13% جایگزینی شکر با استویوزید-ایزومالت، 100% جایگزینی ژلاتین با صمغ فارسی و 28/0% اسپیرولینا؛ و 60% جایگزینی شکر با استویوزید-ایزومالت، 100% جایگزینی ژلاتین با صمغ فارسی و 02/0% اسپیرولینا به عنوان فرمول­های بهینه تعیین شدند. مقایسه میان نمونه­های بهینه و نمونه شاهد بیانگر کاهش رطوبت و افزایش دانسیته نمونه­های پاستیل رژیمی غنی­شده، بود (05/0p<)، درحالیکه سختی بافت نمونه­های بهینه در طول دوره نگهداری تغییر محسوسی نداشت (05/0p>). نتایج ارزیابی حسی نشان داد نمونه شاهد ویژگی­های حسی (طعم و مزه، طعم پس تلخ، بافت و پذیرش کلی) بهتری نسبت به نمونه­های پاستیل رژیمی تولیدی داشت. افزودن ریزجلک اسپیرولینا پلاتنسیس به عنوان یک مکمل غذایی فراسودمند می­تواند سبب ایجاد خصوصیات تغذیه­ای ارزشمند بخصوص از نظر پروتیئن و مواد معدنی مانند آهن در محصول گردد.
کلیدواژه‌ها
پاستیل
اسپیرولینا پلاتنسیس
استویوزید
خصوصیات بافتی
ویژگی‌های حسی

موضوعات

عنوان مقاله English

Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM)

نویسندگان English

Mina Abdolazimi 1
Mohammad Goli 2
1 Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده English

In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product.

کلیدواژه‌ها English

Pastille
Spirulina platensis
Stevioside
Texture properties
Sensory characteristics
1. Basiri, S.H., and Shahidi, F. 2015, Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille, Iranian Food Science and Technology Research Journal, 13 (1), 1-13 (In Persian).
2. Maghami kia, H., Khalilian, S., and Mohammadi, A. 2013, The possibility of using natural sweetener (graps concentrate white and red) in the formulation of soy bean, 29-31 Oct, The 21st congress of Iranian food science and technology. Shiraz university, 1-5 (In Persian).
3. Homayouni-Rad, A., Hajieghrary, F., and Khodavirdivand Keshtiban, A. 2017, The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab, Food Science and Technology. 14 (64), 155-163 (In Persian).
4. Pon, S.Y., Lee, W.J., and Chong, G.H. 2015, Textural and rheological properties of Stevia ice cream, International Food Research Journal, 22 (4), 1544-1549.
5. Grotz, V.L. and Munro, I.C. 2009, An over view of the safety of sucralose, Journal of Regulatory Toxicology and Pharmacology, 55, 1-5.
6. Pilehvaran, M., Bi farqi toosi, S.H., Tavakolipoor, H., and Golimovahed, G.H. 2014, Use texture profile analysis Tpa at effect of alternative sweetener in steviosid, sorbitol and isomalt at texture Yazdi Cakes. 1 th National Conference on between meals Mashhad, Mashhad university jihad institute of food science and technology, 30 Apr, 1-8. (In Persian).
7. Aidoo, R.P., Afoakwa, E.O., and Dewettinck, K. 2014, Rheological properties, melting behaviors and physical quality characteristics of sugar-free chocolates processed using inulin/ polydextrose bulking mixtures sweetened with stevia and thaumatin extracts, LWT- Food Science and Technology, 62 (1), 592-597.
8. Gao, J., Brennan, M.A., Mason, S.L., and Brennan, C.S. 2017, Effects of sugar substitution with “Stevianna” on the sensory characteristics of muffins, Journal of Food Quality, 1-11, doi.org/10.1155/2017/8636043.
9. Shetty, k., Paliyath, G., Pometto, A., and Levin, R.E. 2006, Food Biotechnology, CRC Press, 498P.
10. Mostafa, M.S.I., Yassin, M.E.A., and Michele, P. 2016, Role of pH on antioxidants production by Spirulina (Arthrospira) platensis, Brazilian Journal of Microbiology, 47, 298–304.
11. Rasouli, F., Berenji, S.H., and Lavasani, A.S. 2017, Optimization of Traditional Iranian Ice Cream Formulation Enriched with Spirulina Using Response Surface Methodology, Journal of Food Technology and Nutrrition, 14 (3), 15-28 (In Persian).
12. Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M.A., Fendri, I., Attia, H., and Abdelkafi, S. 2017, Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage, LWT - Food Science and Technology, 84, 323-330.
13. Khazee pool, A., Shahidi, B., Mortazavi, A., and Mohebbi, M. 2013, Formulation of kiwi Gummy candy and effects of different concentrations of agar and guar on moisture content and texture and sensory properties, Iranian Food Science and Technology Researche Journal, 10, 27-37 (In Persian).
14. Bhat, R., and Karim, A.A. 2009. Ultraviolet irradiation improves gel strength of fish gelatin, Food Chemistry, 113, 1160–1164.
15. Abbasi, S., and Rahimi, S. 2007. Introduction of an unknown local plant gum: Persian gum, Flour and Food Industry Magazine, 4, 42-51 (In Persian).
16. Norziah, M., Rashima Romli, S., and Ahmad, M. 2015, Influences of red pitaya fruit puree and gelling agents on the physicomechanical properties and quality changes of gummy confections, International Journal of Food Science and Technology, 50, 331–339.
17. Fiyouzi, B., Mazaheri tehrani, M., and Khazaii pool, A. 2014, Formulation of date jelly product and condensed whey and its physicochemical and sensory properties. Iranian Food Science and Technology Researche Journal, 12 (1), 61-78 (In Persian).
18. Marfi, P., Anhê, A., and Telis, V. 2012, Texture and microstructure of gelatin/corn starch-based gummy confections, Food Biophysics, 7, 236–243.
19. Shahidi, F., Khalilian, S., Mohebi, M., and Fathi, M. 2011, Apple bean formulation and evaluation of different formulas based on sensory characteristics and water activities, Iranian Journal of Food Science and Technology, 7 (2), 129-136 (In Prersian).
20. Approve Methods of the American Association of Ash- Basic Method; 2000,11th ed methods.08-01.01.
21. Approve Methods of the American Association of Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds; 2000,11th ed methods.30-25.01.
22. Approve Methods of the American Association of Crude protein- Kjeldahl method, Boric Acid modification. 2000; 11th ed methods. 46-12.
23. Approve Methods of the American Association of Iron-spectrophotometric Method; 2000,11th ed methods.40-41.03.
24. Approve Methods of the American Association of Moisture- Air Oven Methods; 2000,11th ed methods.44-15.02.
25. Le-Bail, A., Nicolitch, C., and Vuillod, C. 2010, Fermented frozen dough: impact of pre-fermentation time and offreezing rate for a pre-fermented frozen dough on final volume of the bread, Food and Bioprocess Technology, 3 (2), 197-203.
26. Afoakwa, E.O., Paterson, A., Fowler, M., and Vieira, J. 2008, Particle size distribution and compositional effects on textural properties and appearance of dark chocolates, Food Engineering, 87, 181-90.
27. Sun, D. 2008, Computer vision technology for food quality evaluation. Academic Press, New York, 658p.
28. Saricoban, C., and Yilmaz, M.T. 2010, Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology, World Applied Sciences Journal, 9, 14-22.
29. Purfarzad, A., Haddad Khodaparast, M., Karimi, M., and Mortazavi, A. 2012, Optimizing the gel composition to improve the properties of dough and bread improvers response surface methodology, Food Science and Technology, 47 (12), 181–196 (In Persian).
30. Akesowan, A. 2009, Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar, Pakistan Journal. of Nutrition, 8 (9), 1383-1386.
31. Farahnaki, A., Majzoubi, M., and Mesbahi, G.H. 2009, Properties and applications of hydrocolloids in food and medicine: gelatin,katira, gum Arabic, starch, modified starch and pectin, Publication of Science and Agriculture of Iran, Tehran, 234 p (In Persian).
32. Alvarez-Jubete, L., Arendt, E. K., and Gallagher, E. 2010, Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients, Trends in Food Science and Technology, 21 (2), 106-113.
33. Szczesniak, A.S. 2002, Texture is a sensory property, Food Quality and Preference, 13, 215-225.
34. Karimi, M., Sahraiyan, B., Naghipour, F., Sheikholeslami, Z., and Ghiafeh Davoodi, M. 2013, Functional effects of different humectants on dough rheology and flat bread (Barbari) quality, International Journal of Agriculture and Crop Sciences, 11 (1), 1209-1213 (In Persian).
35. Lubbers, S., and Guichard, E. 2003, The effect of sugars and pectin on flavour release from a fruit pastille model system, Food Chemistry, 81, 269-273.
36. Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., and Vernon-Carter, E.J. 2004, Microstructure and texture of yogurt as influenced by fat replacers, International Dairy, 14, 151–159.
37. Batista, A.P., Gouveia, L., Nunes, M.C.,Franco, J.M., and Raymundo, A. 2007, Microalgae biomass as a novel functional ingredient in mixed gel systems. In Gums and Stabilisers for the Food Industry – 14th Edition. Eds. Williams, P.A., and Phillips, G.O. Royal Society of Chemistry, 488-494.
38. Savitha, Y.S., Indrani, D., and Prakash, J. 2008, Effet of sugar with sucoralose and maltodextrin on rheological charateistics of wheat flour dough and quality of soft dough and quality of soft dough biscuit, Journal of Texture Studies, 39, 605-616.
39. Batista, A.P., Ristiana Nunes, M.C., Fradinho, P., Gouveia, L., sabel Sousa, I., Raymundo, A., and Franco, J.M. 2012, Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels, Food Engineering, 110, 182–189.
40. Batista, A.P., Raymundo, A., Sousa, I., ́and Empis, J. 2006, heological characterization of coloured oil-in-water food emulsionswith lutein and phycocyanin added to the oil and aqueous phases, Food Hydrocolloids, 20, 44–52.
41. Chronakis, I.S. 2001, Gelation of edible blue-green algae protein isolates (Spirulina platensis) thermal transitions, rheological properties, and molecular forces involved, Bioresource Technology, 77, 19-24.
42. Bescos, P., Estrada, E., and Fresno, A. 2008, Neuroprotection by Spirulina platensis protean extract and phycocyanin against iron-induced toxicity in SHSY5Y neuroblastoma cells, Toxicology in Vitro, 22, 1496-1502.
43. Malik P. 2011, Utilization of Spirulina Powder for Enrichment of Ice Cream and Yoghurt, Karnataka Veterinary Animal and Fisheries Sciences University, Bidar, 170 p.
44. Jairo Lindarte, A., and Luis-Felipe, G. 2019, Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties, Food Science and Technology, 56, 1.451-461.
45. Saniah, K., and Sharifah, M. 2012, The application of Stevia as sugar substitute using response surface methodology, Trop Agriculture and Food Science, 40 (1), 23–34.
46. Mostolizadeh, S., Moradi, Y., Mortazavi, M.S., Motallebi, A. and Ghaeni, M. 2017, Application effects of Spirulina powder on the fatty acid and amino acid composition of pasta, Iranian Scientific Fisheries Journal, 26 (4), 119-130 (In Persian).
47. Sozankar, R., Movahed, S., and Ghaighi Nosrati, R. 2018, Enrichment of coated wafer using arthrospira algae powder (Spirulina platensis), Iranian Journal of Nutrition Sciences, 13 (2), 51-60 (In Persian).
48. Salehifar, M., Shahbazi Zade, S., Khosravi Darani, K., Behmadi, H., and Ferdosi, R. 2012, Investigation of the use of Spirulina platensis microalgae powder in industrial cookie production, Iranian Journal of Nutrition Sciences, 7 (4), 63-72 (In Persian).
49. Golmakani, M.T., Moayyedi, M., Raissjalali, A., Pesaran, Y., and Aghajani, A. 2015, Investigation of physicochemical, nutritional, textural, and sensory properties of Iranian Yazdi cupcake enriched with Spirulina (Arthrospira platensis), International Conference on Latest Trends in Food, Biological and Ecological Sciences (In Persian).
50. Ronda, F., Gamez, M., Blanco, C.A., and Caballero, P.A. 2005, Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes, Food Chemistry, 90 (4), 549-555.
51. Shourideh, M., Taslimi, A., Azizi, M.H., and Mohammadifar, M.A. 2012, Effects of D-Tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate, International Journal of Bioscience, Biochemistry and Bioinformatics, 2 (5), 314-319 (In Prersian).
52. Agustini, T.W., Ma’ruf, W.F., Widayat, W., Suzery, M., Hadiyanto, H., and Benjakul, S. 2016, Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives, Teknologi (Sciences and Engineering), 78, 245–251.