| Issue |
BIO Web Conf.
Volume 45, 2022
68th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 6 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20224501009 | |
| Published online | 04 February 2022 | |
Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream
1 Department of Milk and Dairy Products Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
3 Department of Engineering Ecology, Economical Faculty, University of Food Technologies, Plovdiv, Bulgaria
4 Division of Food Technologies, Food Research and Development Institute, Agricultural Academy of Bulgaria, Plovdiv, Bulgaria
* Corresponding author: petyabboyanova@gmail.com
Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.
© The Authors, published by EDP Sciences, 2022
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