The Effect of Spirulina Algae Enrichment on the Quality of Pistachio Butter
الموضوعات :
Ahmad Shakerardekani
1
,
Farzaneh Etemadi
2
1 - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
2 - MSc of Food Science & Technology field of Food Technology Agriculture Faculty, Kar Higher Education Institute, Rafsanjan, Iran|Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
الکلمات المفتاحية: Nutrition, enrichment, Oxidation, Sensory evaluation, Pistachios,
ملخص المقالة :
Pistachio butter is one of the pasty products made from pistachio kernels. This study investigated color characteristics, peroxide value, fat, protein, and carbohydrate content, and sensory evaluation of pistachio butter enriched with Spirulina algae (0, 5, and 10%) during three months of storage at 20°C. With increasing the percentage of the algae, the sample with 10% of the algae showed the highest protein content (around 25.4%). The highest and lowest fat content was observed in the control and the sample containing 10% algae, respectively. The lowest peroxide value (0.73 meq kg-1) was observed in the sample containing 10% algae compared to others. The level of carbohydrates did not change significantly in all three specimens during storage. Sensory evaluation for taste, sweetness, color, spreadability, mouthfeel, and texture showed that the sample without algae and the specimen containing 5% algae did not differ much. With increasing the algae level to 10%, the sensory evaluation had a significant drop, and in some cases, there was a decrease in the score. The color evaluation of the samples showed that with increasing the algae level, the greenness of the specimen increased, a value decreased, and b value did not show a significant change. Overall, The amount of algae recommended in the pistachio butter formulation is 5%.
AlFadhly NK, Alhelfi N, Altemimi AB, Verma DK, Cacciola F & Narayanankutty A (2022). Trends and technological advancements in the possible food applications of Spirulina and their health benefits: A Review. Molecules. 27(17), 5584.
Asghari A, Fazilati M, Latifi AM, Salavati H & Choopani A (2016). A review on antioxidant properties of Spirulina. Journal of Applied Biotechnology Reports. 3(1), 345-351.
Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Tredici MR (2019). Microalgae as functional ingredients in savory food products: application to wheat crackers. Foods. 8(12), 611.
Ekantari N, Budhiyanti SA, Fitriya W, Hamdan AB, Riaty C (2019) Stability of chocolate bars fortified with nanocapsules carotenoid of Spirulina platensis. In IOP Conference Series: Earth and Environmental Science, p. 012079. IOP Publishing.
El Nakib DM, Ibrahim MM, Mahmoud NS, Abd El Rahman EN, Ghaly AE (2019) Incorporation of Spirulina (Athrospira platensis) in traditional Egyptian cookies as a source of natural bioactive molecules and functional ingredients: Preparation and sensory evaluation of nutrition snack for school children. European Journal of Nutrition & Food Safety. 9(4), 372-397.
Gershwin ME, Belay A (2007) Spirulina in human nutrition and health. CRC press. 328 Pages.
Haoujar I, Haoujar M, Altemimi B, Essafi A, Cacciola F (2022) Nutritional, sustainable source of aqua feed and food from microalgae: A mini review. International Aquatic Research. 14(3), 157-167.
Hedayati S, Niakousari M (2015) Effect of coatings of silver nanoparticles and gum arabic on physicochemical and microbial properties of green bell pepper (C apsicum annuum). Journal of Food Processing and Preservation. 39 (6), 2001-2007.
Hosseini N, Rezanejad F, ZamaniBahramabadi E (2022) Effects of soil texture, irrigation intervals, and cultivar on some nut qualities and different types of fruit blankness in pistachio (Pistacia vera L.). International Journal of Horticultural Science and Technology. 9(1), 41-53.
ISIRI (2001) Pistachio butter: specification and test methods (NO. 5691). 1ST edition. Karaj: Institute of Standards and Industrial Research of Iran.
Jung F, Krüger-Genge A, Waldeck P, Küpper JH (2019) Spirulina platensis, a super food? Journal of Cellular Biotechnology. 5(1), 43-54.
Khazaei E, Shahidi F, Mortazavi SA, Mohebbi M (2016). Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille. Iranian Food Science and Technology Research Journal. 12(1), 21-33.
Morshedi A, Razavi SMA (2014) Investigating the rheological and sensory characteristics of the mixture of pistachio paste and pumpkin seed paste. In The First Iranian Pistachio National Conference.
Nazoori F, ZamaniBahramabadi E, Mirdehghan H (2022) Effect of sulfur pesticide on the quality of fresh pistachios in cold storage. International Journal of Horticultural Science and Technology. 9(4), 453-462.
Nazoori F, ZamaniBahramabadi E, Mirdehghan H, Yousefi M (2022) Preharvest application of sulfur as pesticide on fresh hull and kernel of pistachio (Pistacia vera L.). International Journal of Horticultural Science and Technology. 9(1), 117-129.
Ratrinia P, Komala U (2022) The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life. In IOP Conference Series: Earth and Environmental Science, p. 012023. IOP Publishing.
Ravi M, De SL, Azharuddin S, Paul SF (2010) The beneficial effects of Spirulina focusing on its immunomodulatory and antioxidant properties. Nutrition and Dietary Supplements. 2, 73-83.
Roozban MR, Mohamadi N, Vahdati K (2006) Fat content and fatty acid composition of four Iranian pistachio varieties grown in Iran. Acta Horticulturae. 726, 573-577.
Saltmarsh M (2020) Saltmarsh's Essential Guide to Food Additives. Royal Society of Chemistry.
Shakerardekani A, Behmaram K, Bostan A (2020) The effect of replacing honey with sugar on oxidative stability properties of pistachio butter. Pistachio and Health Journal. 3(4), 33-49.
Shakerardekani A, Kavoosi M, Use of pistachio meal and mono‐and diglyceride in the production of low-fat pistachio butter. Journal of Nutrition and Food Security. Accepted.
Shakerardekani A, Shayegh R (2019) Exploring the possibility of replacing date powder with sugar in pistachio butter formulation. Pistachio and Health Journal. 2(4), 73-82.
Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7(1), 51-58.
Sonam K, Neetu S (2017) A comparative study on nutritional profile of spirulina cookies. International Journal of Food Science and Nutrition. (3), 100-102.
Souzankar R, Chaichi- Nosrati S, Movahhed A (2018) Enrichment of coated wafers by addition of micro algae arthrospira (Spirulina) platensis powder. Iranian Journal of Nutrition Sciences & Food Technology. 13(2), 51-60.
