Volume 16, Issue 90 (2019)                   FSCT 2019, 16(90): 271-282 | Back to browse issues page

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1- NORTH TEHRAN BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
2- Department of Fisheries, Facuty of NaturalResources, North Tehran Branch of Islamic Azad University, Tehran, Iran
3- NORTH TEHRAN BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN , moz_emtyazjoo@yahoo.com
Abstract:   (9194 Views)
The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2018/10/14 | Accepted: 2019/06/24 | Published: 2019/08/15

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