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Information Journal Paper

Title

Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather

Pages

  259-265

Keywords

Spirulina (Arthrospira) platensisQ1

Abstract

 Background: Fruit leather has always been a popular product especially among children. In this study, the effect of spirulina (Arthrospira) platensis Microalgae on the formulation of Kiwi leather has been studied in order to produce a healthy snack with high nutritional value. Methods: Microalgae powder was used at the levels of 0, 0. 5, 0. 75, 1, and 1. 5 percent in order to produce the samples. Then, physicochemical analysis and sensory evaluation were performed. Statistical analysis of the results was performed by Minitab software. Findings: There was no significant statistical difference in the amount of ash and fiber of the samples (P > 0. 05). The lowest pH was observed in the control and the highest was seen in the sample containing 1. 5% of Arthrospira. The protein and iron levels increased by increasing Microalgae concentration and a reduction trend was observed in vitamin C (P < 0. 05). The brightness and yellow color of the samples decreased by increasing of Arthrospira and also the green color of the samples increased compared to the control (P < 0. 05). Utilizing the higher level (1. 5%) of Arthrospira reduced the hardness compared to the most samples (P < 0. 05). The results of sensory evaluation showed significant differences in some of the indices especially in the sample containing 1. 5% of Microalgae, compared to other samples (P < 0. 05). Conclusion: Utilization of spirulina (Arthrospira) platensis up to 1% in formulation of Kiwi leather resulted in a product with high nutritional value and also acceptable quality characteristics. Therefore, this product can be recommended as a snack with high nutritional value compared to common high-calorie snacks with low nutritional value especially for children.

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    Cite

    APA: Copy

    Harandeh, Niloofar, & MANSOURIPOUR, SAMAR. (2021). Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather. HEALTH SYSTEM RESEARCH, 16(4 ), 259-265. SID. https://sid.ir/paper/415709/en

    Vancouver: Copy

    Harandeh Niloofar, MANSOURIPOUR SAMAR. Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather. HEALTH SYSTEM RESEARCH[Internet]. 2021;16(4 ):259-265. Available from: https://sid.ir/paper/415709/en

    IEEE: Copy

    Niloofar Harandeh, and SAMAR MANSOURIPOUR, “Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather,” HEALTH SYSTEM RESEARCH, vol. 16, no. 4 , pp. 259–265, 2021, [Online]. Available: https://sid.ir/paper/415709/en

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