Volume 19, Issue 127 (2022)                   FSCT 2022, 19(127): 47-60 | Back to browse issues page

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Toliaty G, BeigMohammadi Z, Labbeiki G. Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties. FSCT 2022; 19 (127) :47-60
URL: http://fsct.modares.ac.ir/article-7-56175-en.html
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 , beigmohammadi.zahra@gmail.com
Abstract:   (603 Views)
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.
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2021/10/8 | Accepted: 2022/02/22 | Published: 2022/09/1

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