Prospects for the use of Spirulina Platensis microalgae in the technology for candy caramel of increased nutritional value

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream).

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Influence of the harvesting area on the nutritional value, antioxidant and hypoglycemic properties of Spirulina platensis (Gom.) in diabetic rats (type I diabetic)

Investigational Medicinal Chemistry and Pharmacology ◽

10.31183/imcp.2018.00016 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-11

Author(s):

Patrick Fogang Dongmo ◽

Boris Gabin Kingue Azantsa ◽

Dieudonné Kuate ◽

Anne Pascale Nouemsi Kengne ◽

Blaise Beblere Jebkalbe ◽

...

Keyword(s):

Spirulina Platensis ◽

Nutritional Value ◽

Diabetic Rats ◽

Type I

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Boosting effects of Spirulina platensis , whey protein, and probiotics on the growth of microflora and the nutritional value of ayran

Engineering Reports ◽

10.1002/eng2.12235 ◽

2020 ◽

Vol 2 (9) ◽

Author(s):

Abuzer Çelekli ◽

Zina Alajil Alslibi ◽

Hüseyin Bozkurt

Keyword(s):

Whey Protein ◽

Spirulina Platensis ◽

Nutritional Value

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The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product

Jurnal Perikanan Universitas Gadjah Mada ◽

10.22146/jfs.35546 ◽

2019 ◽

Vol 20 (2) ◽

pp. 95

Author(s):

Wahdan Fitriya ◽

Khusnul Alfionita

Keyword(s):

Spirulina Platensis ◽

Sunflower Seed ◽

Nutritional Value ◽

Descriptive Analysis ◽

Food Product ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive

The purpose of this research was to know the effectiveness and the description of aroma of cookies, flakes, and dried noodles fortified with biomass of Spirulina platensis microalgae and cinnamon powder. Fortification was done to increase the nutritional value while the addition of cinnamon powder was done as an aroma masking ingredient to reduce off-flavor of the product. The observations included hedonic test using 60 panelists to find out the best concentration of cinnamon powder additions favored by panelists, followed by quantitative descriptive analysis (QDA) using trained panelists to know the aroma description of the product. The cinnamon powder added to each product was 2.5; 5; 7.5; and 10%. The results showed the concentration of cinnamon for cookies, flakes, and spirulina drieds noodles were 10; 2.5; and 2.5 %, respectively. The selected product was then tested by QDA and generated respectively 13; 12; and 10 perceptions of aroma, while dominant perceptions emerging were cinnamon-like, sunflower seed-like, sand ginger-like, and caramel-like.

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Light and oxygen stress in Spirulina platensis (cyanobacteria) grown outdoors in tubular reactors

Physiologia Plantarum ◽

10.1034/j.1399-3054.1996.970125.x ◽

1996 ◽

Vol 97 (1) ◽

pp. 175-179 ◽

Cited By ~ 1

Author(s):

Avigad Vonshak ◽

Giuseppe Torzillo ◽

Paola Accolla ◽

Luisa Tomaselli

Keyword(s):

Spirulina Platensis ◽

Oxygen Stress ◽

Tubular Reactors

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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