پديد آورنده :
نورمحمدي، نيلوفر
عنوان :
بررسي اثر افزودن ريزجلبك اسپيرولينا ريزپوشينه شده با آلژينات سديم و كنسانتره پروتئين آب پنير بر ويژگي هاي فيزيكوشيميايي و ارگانولپتيكي ماست هم زده بدون چربي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده، 80ص.: مصور، جدول، عكس(رنگي)، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد، هاجر شكرچي زاده
توصيفگر ها :
ريز پوشاني , ماست هم زده , شيرخشك بدون چربي
استاد داور :
علي نصيرپور، احمد ميره اي
تاريخ ورود اطلاعات :
1395/11/19
چكيده انگليسي :
Investigation of Spirulina Microalgae Microencapsulated with Alginate and Whey Protein Concentration Addition on Physichochemical and Organoleptic Properties of Non fat stirred Yoghurt Niloufar Nourmohammadi n nourmohammadi@ag iut ac ir January 15 2017 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language PersianSupervisors S Soleimanian Zad Assoc prof Soleiman@cc iut ac ir H Shekarchizadeh Assist prof Shekarchizadeh@cc iut ac irAbstractMicroalgae such as Spirulina have been considered as functional foods due to havingunique bioactive compounds In recent years Spirulina due to significant nutritionalproperties including 50 60 percent protein content which contains essential aminoacids vitamins antioxidants minerals and essential fatty acids has been used as humanfood Spirulina consumption due to its taste and smell as well as dark green colour infood products is not acceptable by consumers The aim of this study was to investigatethe effect of microencapsulation on rheological and organoleptic properties of non fatstirred yoghurt made as a perfect platform for the presence of Spirulina For thispurpose the physico chemical microbial and antioxidant properties of Spirulina wasevaluated Spirulina powder was encapsulated using alginate and whey proteinconcentrate by emulsification method Stirred yoghurt was manufactured with non fatdried milk containing 0 5 w v Spirulina in the form of unencapsulated andencapsulated Physico chemical properties viscosity pH during storage yogurt acidity synersis water holding capacity color and antioxidant capacity and organolepticassessment of three yoghurt samples including control yoghurt yoghurts containingunencapsulated and encapsulated Spirulina were evaluated in days of zero seventh andfifteenth The results showed that encapsulation with 3 alginate and 6 whey proteinconcentrate solutions could improve significantly p 0 05 the taste color and smell ofthe microalgae Electron microscope image of microcapsules showed that theencapsulated particles of wizened form has been formed and because of severe waterloss during drying caused wizeness of the particles The average particle size was 50 60 m The results of sensory evaluation of functional stirred yoghurt produced indicated afavorable impression of panelist on the organoleptic properties of yoghurt containingSpirulina encapsulated with alginate and whey protein concentrate In general theencapsulation method can improve the organoleptic properties of Spirulina and makeeasier adding Spirulina powder to food products like daily products Keywords microalgae Spirulina encapsulation alginate whey protein concentrate stirred yoghurt
استاد راهنما :
صبيحه سليمانيان زاد، هاجر شكرچي زاده
استاد داور :
علي نصيرپور، احمد ميره اي
