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عنوان URL للمقالة


رقم المقالة : FH-2211-1124 زيارة : 127 الصفحة: 24 - 30

10.30495/fh.2023.70547.1124

نوع المخطوط: ابحاث

Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae

الموضوعات : Food and Health

Bahar Sarlak 1 , Marjaneh Sedaghati 2 , Nargess Mooraki 3

1 - Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - Department of Fisheries Science, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 26 الأحد , ربيع الثاني, 1444 تاريخ التأكيد : 12 الخميس , ذو القعدة, 1444 تاريخ الإصدار : 12 الخميس , ذو القعدة, 1444

الکلمات المفتاحية: / Enrichment, / Dessert, / <i>Sargassum angustifolium</i>, Algae, / Milk,

ملخص المقالة :

Milk desserts are semi-solid complexes with a proteinaceous structure that are very popular among Iranian consumers. A milk dessert was prepared with whole milk, sugar, corn starch, gelatin, and Sargassum angustifolium powder (SAP). The effect of SAP (0, 0.4%, and 0.8%) on the physicochemical, microbial, and sensory properties of the milk dessert during 30 days of storage was evaluated. The results showed that acidity (0.18-0.21), dry matter (24.57%-24.80%), Brix (22.39-22.63), ash (0.86-0.89), fat (3.52%-3.80%), and protein content (4.05%-4.29%) of the milk dessert increased in the presence of SAP. The results showed that the stability and viscosity of samples containing SAP were higher than samples without this macroalgae. As the level of SAP increased, the color values, total viable bacterial count, and fungi population of the milk dessert samples changed significantly (p<0.05). Sensory property evaluation showed that the samples treated with 0.4% SAP had a proper general acceptance score on the 30th day. Finally, the T1-treated sample with 0.4% SAP was chosen as the best formulation for enriched milk dessert production.

المصادر:


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