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Information Journal Paper

Title

Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina Platensis by Response Surface Methodology

Pages

  273-283

Abstract

 Background: This study aimed to reduce the sugar amount used in Luz production and promote its nutritional value by Stevioside and Spirulina platensis. Methods: In this study, the effects of sugar replacement with Stevioside-isomalt (0%-100%), almond replacement with Spirulina (0%-100%), and cooking temperature (50-70 ° C) on Density and Hardness of Dietary luz were investigated. Formulation Optimization of enriched Dietary luz was performed by Response Surface Methodology (RSM) and central composite design (CCD) with Design Expert software. After determining the optimal point, the results of physicochemical and textural properties were analyzed by SPSS. Findings: The Density of treatments decreased with decreasing levels of Spirulina replacement. The interaction between Stevioside and Spirulina showed that decreasing levels of Stevioside caused a significant (P < 0. 050) increase in Hardness. The process of texture Hardness change with increasing levels of Spirulina replacement was first decreasing and then increasing. The optimum formula of Dietary luz was predicted as 76% Stevioside-isomalt, 57% Spirulina, and cooking temperature of 70 ° C, and 39% Stevioside-isomalt, 100% Spirulina, and cooking temperature of 62 ° C. A comparison between the optimal sample and the control sample showed that protein, calcium, and iron contents of the optimal sample were higher than the control sample (P < 0. 0500). Conclusion: The sugar content of Luz can be reduced using Stevioside, and application of Spirulina platensis in Luz formula improves the nutritional properties of the product.

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    Cite

    APA: Copy

    NADERI, ZAHRA, & GOLI, MOHAMMAD. (2021). Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina Platensis by Response Surface Methodology. HEALTH SYSTEM RESEARCH, 16(4 ), 273-283. SID. https://sid.ir/paper/415724/en

    Vancouver: Copy

    NADERI ZAHRA, GOLI MOHAMMAD. Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina Platensis by Response Surface Methodology. HEALTH SYSTEM RESEARCH[Internet]. 2021;16(4 ):273-283. Available from: https://sid.ir/paper/415724/en

    IEEE: Copy

    ZAHRA NADERI, and MOHAMMAD GOLI, “Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina Platensis by Response Surface Methodology,” HEALTH SYSTEM RESEARCH, vol. 16, no. 4 , pp. 273–283, 2021, [Online]. Available: https://sid.ir/paper/415724/en

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