The effect of powdered Spirulina platensis biomass on some of physicochemical properties and sensory evaluation in probiotic Iranian white cheese containing powdered Mentha longifolia L. produced by ultrafiltration

Document Type : Research Article

Authors

1 Assistant Professor, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch

2 Graduated MSc Student, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch

3 Associate Professor, Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences.

4 Graduated MSc Student, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch.

5 Graduated MSc Student, Microbial Biotechnology,Faculty of Biotechnology, Iranian Research Organization for Science & Technology (IROST)

Abstract

The problem is considered these days would be to get more efficient of nutrients and identify components that are added to the diet, lead to increase uptake of nutrient requirements and resultes to improved health of individuals and society. In this study, Spirulina platensis were used in cheese production due to its the full nutritional.  In this research The influence of Spirulina incorporation has been studied on some  of physicochemical  properties (pH, titrable acidity, protein, hardness) and sensory evaluation in cheese containing 0/5, 1% Menthe longifolia is investigated. The cheese samples were stored at 4º C and they were taken for experiments at 1,15,30 and 45 days of refrigerated storage. The results showed that by increasing microalga biomass of Spirulina platensis in samples, the amount of protein, titrable acidity and hardness were increased significantly (P<0/05). pH were decreased slowly. Overall  acceptibility of  sample cntaining 0/3% Spirulina and 0/5% Mentha longifolia was higher than the others.  

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 2, Issue 3
May 2015
Pages 1-10

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History

  • Receive Date: 17 June 2014
  • Revise Date: 09 September 2014
  • Accept Date: 13 September 2014

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