BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||6|
|Section||Food Science and Technology|
|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: email@example.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
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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