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Sarlak, Bahar, Sedaghati, Marjaneh, Mooraki, Nargess. (1402). Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae. , 6(2), 24-30. doi: 10.30495/fh.2023.70547.1124
Bahar Sarlak; Marjaneh Sedaghati; Nargess Mooraki. "Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae". , 6, 2, 1402, 24-30. doi: 10.30495/fh.2023.70547.1124
Sarlak, Bahar, Sedaghati, Marjaneh, Mooraki, Nargess. (1402). 'Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae', , 6(2), pp. 24-30. doi: 10.30495/fh.2023.70547.1124
Sarlak, Bahar, Sedaghati, Marjaneh, Mooraki, Nargess. Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae. , 1402; 6(2): 24-30. doi: 10.30495/fh.2023.70547.1124

Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae

مقاله 4، دوره 6، شماره 2، شهریور 2023، صفحه 24-30  XML اصل مقاله (459.35 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30495/fh.2023.70547.1124
نویسندگان
Bahar Sarlak1؛ Marjaneh Sedaghati email orcid 1؛ Nargess Mooraki2
1Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2Department of Fisheries Science, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده
 
   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.
کلیدواژه‌ها
Algae؛ / Dessert؛ / Enrichment؛ / Milk؛ / Sargassum angustifolium
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