ABSTRACT
There are a few studies about wheat flour fortification with powdered Spirulina platensis microalgae to produce industrial cookies. The objective of this study was to investigate the effects of Spirulina platensis microalgae used in production of traditional Iranian cookies on their nutritional value, color and texture. Samples of cookies were prepared using S. pirulina platensis at a level [% w/w] of 0.0, 0.5, 1.0 and 1.5%. The protein, iron and poluunsaturated fatty acid [PUFA] contents of the samples were measured by microkjeldahl, atomic absorption and GC mass chromatography, respectively; the peroxide value in the four samples was also determined. Sensory evaluation [hedonic scale 1-5] of the samples was made by 14 trained panelists. The iron, protein and gamma -linolenic acid contents of the fortified cookies were higher, and their peroxide value lower, than the respective control values. With regard to sensory evaluation, cookie samples containing 1.0% and 1.5% S. platensis scored highest following the control sample [p<0.05]. It is possible to produce cookies fortified with1.0-1.5% S. platensis with desirable nutritional and sensory characterstics
Subject(s)
Microalgae , Powders , Cooking , Industry , Food, FortifiedABSTRACT
Fat replacers are ingredients that can replace fat in many foods, therefore, many consumers have limited their dietry intake of fat and calories due to diet and health concerns. The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. In this research, modified starch potato, tapioca [Acetylated distarch adipate] and waxy maize [Hydroxypropyl distarch phosphate] at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical [cooking losses], chemical [e.g. moisture, protein, fat, ash] and sensory characteristic were assessed compared with control one. Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control [p<0.05]. Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. This study shows that modified starch can be used successfully as a fat replacer in ground meat product