OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY

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RASOULU F.; BERENJI SH.; SHAHAB LAVASANI A.R.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:3 (55) Page(s): 15-28

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Title

OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY

Author(s)

RASOULU F. | BERENJI SH. | SHAHAB LAVASANI A.R. | Issue Writer Certificate

Keywords

CARBOXYMETHYL CELLULOSEQ1

RESPONSE SURFACE METHODOLOGYQ3

SPIRULINAQ1

TRADITIONAL ICE CREAMQ2

Abstract

Introduction: Ice cream is one of the most popular dairy desserts and thus is an appropriate candidate to be fortified with blue-green microalgae SPIRULINA as a nutrient-dense food component. The main aim of the present study is to optimize the formulation ingredient of traditional Iranian ice cream enriched with SPIRULINA platensis using RESPONSE SURFACE METHODOLOGY (RSM).Materials and Methods: The experiments were designed according to a 5-level-2-factor central composite design using RSM. The independent variable were formulation ingredients including SPIRULINA (0-5% w/w) and CARBOXYMETHYL CELLULOSE (0-0.5% w/w) and the responses of interest were the physical (viscosity, melting resistance and overrun) and organoleptic properties (flavor, color, texture and total acceptability) of ice cream.Results: The results indicated that while viscosity and melting resistance increased, overrun decreased by use of SPIRULINA (P<0.05). CARBOXYMETHYL CELLULOSE exerted the same effect on the physical characteristics of ice cream as did SPIRULINA, except for overrun on which it did not show a significant effect (P ≥0.05). The results of sensory analysis revealed that organoleptic properties of ice cream was adversely affected (P<0.05) by SPIRULINA whereas, CARBOXYMETHYL CELLULOSE did not have significant effect (P³0.05) on them. RSM described that incorporation of optimum concentration of 0.25% w/w SPIRULINA and 0.34% w/w CARBOXYMETHYL CELLULOSE into the ice cream formulation would result in a health-promoting product with desired physical (melting resistance: 75.4; overrun: 55.27) and organoleptic properties (total acceptability score: 4.25 out of 5). The optimum sample showed significantly higher viscosity, melting resistance and overrun as compared to the commercial ice cream (P<0.05). The optimum and commercial samples both fulfilled the requirements of the sensory panel (P³0.05). The optimum sample had a higher microbial quality as compared to commercial sample Conclusion: It might be concluded that the incorporation of the optimum level of SPIRULINA into the formulation of ice cream makes it possible to develop a functional product with desired physical and sensorial quality.

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APA: Copy

RASOULU, F., BERENJI, SH., & SHAHAB LAVASANI, A.R.. (2017). OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 15-28. SID. https://sid.ir/paper/143386/en

Vancouver: Copy

RASOULU F., BERENJI SH., SHAHAB LAVASANI A.R.. OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):15-28. Available from: https://sid.ir/paper/143386/en

IEEE: Copy

F. RASOULU, SH. BERENJI, and A.R. SHAHAB LAVASANI, “OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 15–28, 2017, [Online]. Available: https://sid.ir/paper/143386/en

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