Characterization of Nutritional and Textural Properties of Vegan Kiwi Jelly Enriched by Spirulina Extract

Recent concerns have been raised about the health and nutrition implications of jelly snacks. This study aimed to create enriched vegan kiwi jellies by adding ۰% to ۳% Spirulina extract and assessing their nutritional, textural, and sensory qualities. The addition of Spirulina to the Carrageenan-Kiwi jelly resulted in increased protein content (۰.۲۶ to ۱.۹۵ g/۱۰۰g), mineral levels (۰.۳۳ to ۱.۷۴ g/۱۰۰g), and antioxidant capacity (۱۱.۵۵ to ۳۲.۳۵ and ۶.۹۷ to ۱۹.۴۶ for DPPH and ABST+, respectively). However, the color variables L*, b*, and C* decreased significantly with increasing microalgae levels (from ۸۲.۰۰ to ۲۶.۳۲, ۷۶.۰۰ to ۳۲, and ۸۶.۴۲ to ۳۹.۴, respectively), resulting in a darker jelly sample. The incorporation of Spirulina extracts also influenced the behavior of the Carrageenan-Kiwi jelly, as evidenced by the investigation of rheological parameters such as storage modulus (G'), loss modulus (G″), complex modulus (G*), loss tangent (tanδ), and dynamic viscosity (η) versus frequencies. All samples showed a consistent gel-like structure as the prevalent behavior, with a dominant difference of about one logarithmic unit between G' and G″, indicating a consistent gel-like structure as the prevalent behavior. The calculated Tanδ (G″/G') for all samples was found to be less than one, indicating the viscoelastic solid nature of the samples. The curves of η and G* versus frequency did not exhibit any significant transition or frequency dependency. The most consistent behavior was observed in the more fortified S۲ and S۳ samples, confirming the positive role of Spirulina in strengthening the Kiwi gel structure. The textural data obtained from the force-time curve (hardness, adhesiveness, springiness, and chewiness) were measured in the ranges of ۲.۶-۴.۷۵ N, ۰.۰۰۲۹-۰.۰۰۲ N.m, ۲۱.۹۱-۱۹.۶۲ mm×۱۰-۱, ۰.۱۴-۰.۱۹ N, ۰.۵-۰.۵ N, and ۹.۹-۱۷ mJ, respectively. The best textural parameters were observed in the sample S۲ and S۳, which contained more Spirulina, supporting the rheological data. However, the sensory evaluation of the enriched jelly indicated a negative effect on sensory attributes such as flavor, texture, taste, color, and overall acceptability index. The most appreciated jelly was the control sample, with an acceptability index of ۹۲%, while the most enriched jelly sample (S۳), containing ۳% microalgae, was also within the approving range with an acceptability index of ۷۲%. Despite these observations, Spirulina could be a viable option for developing healthier Carrageenan-Kiwi jelly. Further research is necessary to understand the gel formation mechanism in Spirulina's presence and improve sensory attributes.

کلیدواژه ها:

kiwi jelly ، Rheological properties ، Spirulina sp ، Texture