Volume 16, Issue 4 (1-2021)
HSR 2021, 16(4): 279-289 |
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Naderi Z, Goli M. Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina Platensis by Response Surface Methodology. HSR 2021; 16 (4) :279-289
URL: http://hsr.mui.ac.ir/article-1-1220-en.html
URL: http://hsr.mui.ac.ir/article-1-1220-en.html
1- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Associate Professor, Laser and Biophotonics in Biotechnologies Research Center AND Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Associate Professor, Laser and Biophotonics in Biotechnologies Research Center AND Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Abstract: (1374 Views)
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 < 0.050).
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.
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 < 0.050).
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.
Type of Study: Research |
Received: 2021/02/6 | Accepted: 2021/01/29 | Published: 2021/01/29
Received: 2021/02/6 | Accepted: 2021/01/29 | Published: 2021/01/29
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