امکان سنجی تولید دسر لبنی غنی شده با ریزجلبک اسپیرولینا پلاتنسیس و استویوزید و بررسی خواص فیزیکوشیمیایی و حسی آن

نویسندگان
غزاله تولیتی 1
زهرا بیگ محمدی 2
غزل لبیکی 1
1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی،دانشگاه علوم پزشکی آزاد اسلامی، تهران، ایران
2 گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.19.127.47
چکیده
اسپیرولینا پلاتنسیس ریز جلبک غنی از پروتئین، آهن، اسیدهای آمینه، ویتامین­ها، اسیدهای چرب غیراشباع، آنتی­اکسیدان و مواد معدنی است. هدف از تولید دسر لبنی حاوی اسپیرولینا­پلاتنسیس، ایجاد تنوع در رژیم غذایی، توسعه محصولات لبنی و تولید محصولی لذت بخش همراه با خصوصیات تغذیه­ای مناسب برای گروه­های سنی مختلف خصوصاً کودکان می­باشد. در این پژوهش تاثیر سطوح مختلف اسپیرولینا­پلاتنسیس (1-3 درصد وزنی)، شیرین­کننده استویوزید (5/5-1/0 درصد وزنی) و نشاسته (1-3 درصد وزنی) بر خصوصیات دسر لبنی بررسی شد. بهینه­سازی فرمولاسیون با متغیرها در سطوح مختلف، با استفاده از روش آماری سطح پاسخ (RSM) انجام شد. بر اساس نتایج بدست آمده در این پژوهش مؤثرترین پارامتر در رنگ، پروتئین و آهن نمونه­های دسرلبنی، سطوح مختلف اسپیرولینا پلاتنسیس بود. مقدار نشاسته ذرت تاثیر معنی­داری در خواص بافتی به ویژه فنری بودن، صمغی بودن، قابلیت جویدن، سفتی و چسبندگی بافت در تمامی نمونه­ها، داشت (05/0p<). با توجه به نتایج به دست آمده، فرمولاسیون نمونه بهینه نیز با ترکیب استویا به میزان 05/0 درصد، اسپیرولینا پلاتنسیس به میزان 3 درصد و نشاسته ذرت به مقدار 1 درصد با ضریب مطلوبیت 96/0 انتخاب گردید. نمونه بهینه در آزمایشگاه تولید و پارامترهای شیمیایی، رئولوژیکی و رنگ نیز بررسی شد. نتایج نشان داد که تفاوت بین نمونه­های تولید شده بر مبنای فرمولاسیون بهینه و مقادیر پیش­بینی شده توسط نرم افزار معنادار نبوده است که بیانگر کارآیی بالای مدل در پیش بینی خواص کیفی دسر تولید شده است.
کلیدواژه‌ها
دسر لبنی
ریزجلبک اسپیرولینا پلاتنسیس
خصوصیات فیزیکوشیمیایی
استویوزید

موضوعات

عنوان مقاله English

Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties

نویسندگان English

Ghazaleh Toliaty 1
Zahra BeigMohammadi 2
Ghazal Labbeiki 1
1 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده English

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.

کلیدواژه‌ها English

Dairy dessert
Spirulina platensis
Physicochemical properties
Stevioside
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