Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and rheological and sensory properties were investigated to assess the possibility of using microalgae biomass in white chocolate spread (WCS). The results showed that the chlorophyll-a amount increased while water activity, L*, a*, b*, and C* values significantly decreased upon incorporation of increased quantities of microalgae into WCS. Under accelerated shelf-life conditions for 35 days (25 degrees C/70% RH), Delta E values for all spread samples were determined as < 3.0 which is critical limit for the color stability. Additionally, the sensory evaluation showed that spreads prepared with 0.125-0.500 g (100 g)(-1) spread microalgae biomass presented acceptable sensory attributes. According to the results studies performed with trained panelists, the sensory appearance and textural parameters of white chocolates spreads did not modify by microalgae addition (P > 0.05). The encapsulation application had advantages in terms of pigment amount and color stability. As a result, the use of N. oculata biomass may be an alternative ingredient to develop colored-spread products after drying or encapsulation by using spray-dryer method.
Açıklama
Anahtar Kelimeler
Spread, Microalgae, Color, Nannochloropsis oculata, Pigment, Prebiotic Milk Chocolate, Sensory Properties, Dark Chocolate, Chewing Gum, Formulation, Microalgae, Optimization, Quality
Kaynak
Journal of Applied Phycology
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
34
Sayı
1
