Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties

Publish Year: 1403
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_IJVM-18-2_012

تاریخ نمایه سازی: 20 فروردین 1403

Abstract:

Background: Spirulina platensis contains natural pigments along with phenolic and flavonoid compounds that may be excreted to the supernatant in addition to biomass during culture.Objectives: We prepared enriched cheese and ice cream using biomass and supernatant of S. platensis microalgae extract. We aimed to evaluate these algae’s organoleptic and nutritional properties.Methods: After preparing a ۳۰-day culture of Spirulina, different concentrations of its biomass and supernatant extract were prepared to enrich cheese and ice cream. In the next step, the physicochemical and antioxidant properties of the products were measured by FRAP (ferric reducing antioxidant power) and DPPH (۲,۲-diphenyl ۱-picryl hydroxyl) methods. Expert evaluators performed the sensory analysis according to the Iranian national standard method in terms of color, odor, taste, texture, and general acceptance on a scale of ۰ to ۵. Finally, statistical analysis of the data obtained from each experiment was performed with a one-way analysis of variance three times using SPSS software, version ۲۴.Results: The results showed that the content of protein, fat, ash, and biomass was higher in enriched foods. However, in enriched ice creams, the content of protein, fat, sugar, and aeration rate increased significantly compared to the supernatant. In addition, cheese and ice cream fortified with supernatant had significantly greater antioxidant activity than biomass. The results of the hedonic test showed that with increasing concentrations of these agents in fortified cheeses and ice creams, the level of satisfaction in odor, taste, color, texture, and general acceptance factors was increased.Conclusion: The study results showed that adding biomass and supernatant of S. platensis to ice cream and cheese increased the nutritional value and improved the taste of these foods. Because these substances play an essential role in children’s diet, this microorganism can be used to combat malnutrition and a diet without micronutrients.

Authors

Maryam Shafaei Bajestani

Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Seyed Amir Ali Anvar

Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Bahareh Nowruzi

Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Leila Golestan

Department of Food Science and Technology, Faculty of Pharmacy and Food Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.