Volume 19, Issue 124 (June 2022)
Abstract
Lukom is a sort of food that is mainly composed of sugar and starch and, it creates variety in the consumer basket as a snack. Sugar is used as a sweetener in the production of lukom. Grape juice contains high amounts of natural sugars, minerals, vitamins, organic acids and antioxidants, so grape juice can be used as a sweetener as a sugar alternative. In this study, different levels for starch, sugar and grape juice were determined using Design Expert software. For this purpose, 16 treatments were selected using the software for independent variables, including 10-15% starch, 7-35% sugar and 1.5 - 35% was grape juice. The tests included pH, water activity, stiffness, hardness and adhesion force of the tissue and sensory evaluation. Also, after selecting the optimal sample, the survival rate of probiotic bacteria in a fourteen-day period was assessed. The results showed that a linear model was proposed for the trend of all the studied factors so that only the amount of grape juice and sugar was significant for pH. Grape juice and starch also had a greater effect on water activity. With changes in the percentage of starch, sugar and grape juice, the light intensity decreased and the changes in grape juice were more noticeable. The adhesion force and texture stiffness for the independent variables showed the fit between the selected model and the increase in grape juice, stiffness and adhesion of the texture of Lukom samples had a significant increase in the study area. The number of probiotics consumed during the 14-day period was significantly reduced. In the sensory evaluation of the samples, a significant difference was observed between the produced samples and the overall score was calculated to be about 4.1.
Volume 19, Issue 126 (August 2022)
Abstract
Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry.The aim of this study was to evaluate the type and composition of coatings in the stability of phycocyanin pigment by spray dryer. Phycocyanin pigment solution was copigmented with tannic acid and mixed with maltodextrin and gum arabic in ratios (100: 0, 75:25, 50:50, 25:75 and 0: 100) gum arabic: maltodextrin and core to wall ratio 10: 1 were coated. The results showed that pigment coating has a significant effect on its stability, so that the analysis of variance comparing the average of the treatment containing 100% and 75% maltodextrin in the coating with the lowest amount of pigment absorption with values of 12.3 and 14.5 respectively. Examination of the electron microscope showed that the microcapsules contained higher amounts of maltodextrin, sphericals with a smoother surface and less wrinkles than the microcapsules made with gum arabic. Also, the particle size results showed that the powder samples containing maltodextrin were larger than the samples with gum arabic, which were 50.5 and 41.3 nm, respectively.
