Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis

Document Type : Complete scientific research article

Authors

1 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

2 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran,

3 Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

Abstract

Abstract
Background and Objectives: The growth of consumers' attention to the role of nutrition in health and well-being is the first driving force for the production of functional foods. In recent years, the tendency to produce and consume fortified foods has been increasing worldwide. Milk and dairy products are an important group of functional foods. Its protein, calcium, phosphorus, iron, riboflavin, and vitamins A and B12 play important roles in the human diet. Flavored dairy drinks are a major part of dairy products. Although they are considerably consumed, especially their probiotic and prebiotic types, they have a lower sales share compared to yogurt and milk. The purpose of this research was to produce a cantaloupe prebiotic dairy drink dessert. For this purpose, the formulation of this drink was examined in four treatments.

Materials and Methods: First, the dry ingredients of the formulation, including cantaloupe essential oil (0.02%), sugar (2.5%), modified corn starch (2.5%), and inulin (5%), were mixed in 100 ml of milk. After the heating and cooling processes, the cantaloupe prebiotic dairy drink dessert was produced (control sample = T0). In order to prepare the treatments, 2% Spirulina platensis for the first treatment (T1), 2% Moringa oleifera for the second treatment (T2), and a combination of 1% Spirulina platensis and 1% Moringa oleifera for the third treatment (T3) were used. The protein content was measured by the Kjeldahl method; the color by a colorimeter; the pH by a pH-meter; brix by a refractometer; and the antioxidant activity by the DPPH method. The calcium content was quantified by titration with EDTA; potassium content by a flame photometer; iron content by a spectrophotometer; and viscosity by a viscometer. The sensory properties were assessed by 10 panelists using the five-point hedonic method. The tests were examined for all the treatments on the 1st and 8th days of storage.

Results: The results showed that T2 had the highest amounts of calcium, potassium, iron, ash, viscosity, and antioxidant activity, which had a statistically significant difference with the other treatments (p<0.05). According to the results of sensory evaluation, T2 received significantly higher scores in terms of mouthfeel, appearance, color, taste, consistency, and overall acceptance, compared to the other treatments (p<0.05).
Conclusions: The results showed that the best treatment in terms of nutritional value, sensory properties, and physicochemical properties, was the treatment containing 2% Moringa oleifera. Further studies are suggested for using this nutritive plant in the formulation of other food products.

Keywords

References

  1. Ozer, BH., Kirmaci HA. 2010. Functional milk and dairy beverages. International Journal of Dairy Technology. 63:1. 1-15.
  2. Saxelin, M., Korpela, R., Mäyrä-Mäkinen, A. 2003. Introduction: Classifying Functional Dairy Products. Woodhead Publishing Series in Food Science, Technology and Nutrition, Pp: 1-16.
  3. Hogan, SA., O’Callaghan, DJ. 2010. Influence of milk proteins on the development of lactose-induced stickiness in dairy powders. International Dairy Journal. 20: 212-221.
  4. Givens, DI., Kliem, KE. 2009. Functional and Specialty Beverage Technology in: P Paquin(Ed). Improving the nutritional quality of milk, Washington, CRC Press, Pp: 135-169.

5 Gopalakrishnan, L., Doriya, K., Kumar, DS. 2016. Moringa Oleifera: A Review on Nutritive Importance and its Medicinal Application. Food Science and Human Wellness Journal. 1:1. 49-56.

  1. Moyo, B., Masika, PJ., Hugo, A., Muchenje, V. 2011. Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. African Journal of Biotechnology. 10:60. 12925-12933.
  2. Oduro, I., Ellis, WO., Owusu, D. 2008. Nutritional potential of two leafy vegetables: Moringa Oleifera and Ipomoea Batatas leaves. Scientific research and Essay Journal. 3: 2. 57-60.

8.Ghebremichael, KA., Gunaratna, KR., Henriksson, H., Brumer, H., Dalhammar, G. 2005. A simple purification and activity assay of the coagulant protein from Moringa Oleifera seed. Water Research Journal. 39. 2338-2344.

9.Babakhani, Z., Karami, M., Rezazadeh bari, M. 2019. The use of Spirulina Platensis in formulation of functional low-calorie sauce fortified with iron and zinc. Journal of Food Science and Technology. 84:145. 125-136. (In Persian)

10.Yi, Z., Fan, Z., Dan, L., Jun, W., Yichao, Z., Bohn, M. 2016. Optimization of formulation and processing of Moringa Oleifera and Spirulina complex tablets. Saudi Journal of Biological Sciences. 24:1. 122-126.

11.Puyfoulhoux, G., Rouanet, JM., Besançon, P., Baroux, B., Baccou, JC., Caporiccio, B. 2001. Iron availability from iron-fortified Spirulina by an invitro digestion/Caco-2 cell culture model. Agricultural and Food Chemistry Journal. 49: 3. 1625-1629.

12.Mohan, A., Misra, N., Srivastav, D., Umpathy, D., Kumar, S. 2014. Spirulina- The nature’s wonder: A Review. Scholars Journal of Applied Medical Sciences. 2: 4. 1334-1339.

13.Kim, Y., Faqih, MN., Wang, SS. 2001. Factors affecting gel formation of inulin. Carbohydrate Polymers Journal. 46: 2. 135-145.

14.Teimouri, S., Abbasi, S., Scanlon, MG. 2017. Stabilization mechanism of various inulin and hydrocolloids: Milk-sour cherry juice mixture. International Journal of Dairy Technology. 70: 1-8.

15.Damanafshan, P., Salehifar, M., Ghiassi Tarzi, B., Bakhoda, H. 2014. Effect of inulin on the qualitative characteristics of cake. Journal of Food Science and Technology. 46: 12. 41-48. (In Persian)

16.Mohamadi Alasti, F., Fadaei Noghani, V., Khosravi Darani, k. 2014. Influence of different concentrations of Spirulina Platensis on some physicochemical and sensory properties of probiotic spinach yoghurt. Food Industries Research Journal. 26: 2:127-143. (In Persian)

17.Wulansari, PD., Nurliyani Endah, SRN., Nofriyaldi, A., Harmayani, E. 2022. Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa Oleifera leaf powder during storage. Journal of Food Science and Technology: 42: 1-10.

18.Keshtkaran, M., Mohammadifar, MA., Asadi GH., Azizi Nejad, R., Balaghi, S. 2013.  Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. Dairy Science Journal. 96: 4794-4803.

19.Sahia, H., Ozdemir, F. 2004. Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocolloids Journal. 18: 1015-1022.

20.Yam, KL., Papadakis, SE. 2004. A simple digital imaging method for measuring and analyzing color of food surface. Food Engineering Journal. 61: 137-142.

21.National standard of Iran; Milk and milk products- Determination of titrable acidity and value pH-Test method, No.2852.

22.Azarkia, F., Abbasi, S. 2010. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids Journal. 24: 4. 358-363.

23.Abbasi, S., Mohammadi, S. 2013. Stabilization of milk-orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience Journal. 2: 53-60.

24.Brand-Williams, W., Culivier, ME., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology Journal. 28: 25-30.

25.National standard of Iran; Determination of total nitrogen in milk (Kjeldahl method), No.639.

26.Bird, EW., Weber, J, Cox, CP., Chen, TC. 1961. Determination of Calcium and Magnesium in milk by E.D.T.A titration. Elsevier Journal. 1036-1046.

27.Noel, L., Carl, M., Vastel, C., Guerin, T. 2008. Determination of sodium, potassium, calcium and magnesium content in milk products by flame atomic absorption spectrometry (FAAS): A joint ISO/IDF collaborative study. International Dairy Journal. 18. 899-904.

28.International Standard milk and milk products determination of iron content spectrometric method (Reference Method), ISO 6732: 2010|IDF103: 2010.

29.Fox, PF., Guinee, TP., Cogan, TM., McSweeney, PLH. 2000. Fundamentals of cheese science. New York, Aspen publication, Pp: 100-102.

30.National standard of Iran; Milk and milk Products-Milk-based Desserts-Specification and Test method, No.14681.

31.Varga, L., Molnar, N., Szigeti, J. 2012. Manufacturing technology for a Spirulina enriched mesophilic fermented milk. International Scientific Conference on Sustainable Development & Ecological Footprint Journal. 101. 1707-1713

32.Boikhutso, JM. 2012. Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese. University of Pretoria, South Africa.

33.Mianisaryazdi, S., A’lami, M., Aminifar, M., Ghafarpour, M., Dastmalchi, F., Maghsoudlou, Y., Mohammadi, M. 2016. Investigation of physicochemical, textural and sensory characteristics of a beneficial dairy dessert with uncoated barley malt. Iran Biosystem Engineering Journal. 47:3. 501-509. (In Persian)

34.Ghiasi, F., Majzoubi, M., Farahnaki, A. 2014. Production of functional dairy dessert containing wheat germ and investigation of its physicochemical and sensory properties. 1st National Conference of Snacks. (In Persian)

35.Pontual, EV., Carvalho, BEA., Bezzera, RS., Coelho, LCBB., Napoleao, TH., Paiva, PMG. 2012. Caseinolytic and milk-clotting activities from Moringa Oleifera flowers. Food Chemistry Journal. 135. 1848-1854.

36.Rasouli, F., Berenji, S., Shahablavasani, A. 2017.  Optimization of traditional Iranian ice cream containing Spirulina microalgae using Response Surface Methodology (RSM). Food Technology and Nutrition Journal. 14:3. 15-28. (In Persian)

37.Oyeyinka, AT., Oyeyinka, SA. 2016. Moringa Oleifera as a food fortificant: Recent trends and prospects. Saudi Society of Agricultural Sciences Journal. 1-10.

38.Mehrabi, Z., Goli, M.2018.  Production of Dairy Dessert Based on Formulation of Date Syrup, Corn Starch and Gelatin Using Response Surface Methodology (RSM). Nutrition Sciences & Food Technology Journal. 13:3: 115-125. (In Persian)

39.Milani, E., Baghaei, H., Mortazavi, SA. 2011. Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream. Food Science and Technology Research Journal. 7:2. 115-120.

40.Falleh, H., Jalleli, I., Ksouri, R., Boulaaba, M., Guyot, S., Magné, C., Abdelly, C. 2012.  Effect of salt treatment on phenolic compounds and antioxidant activity of two Mesembryanthemum edule provenances. Plant Physiology and Biochemistry Journal. 52. 1-8.

41.Mishra, SL., Sinhamahapatra, PK., Nayak, A., Das, R., Sannigrahi, S. 2010. In vitro antioxidant potential of different parts of Oroxylum indicum: a comparative study. Pharmaceutical Sciences Journal. 72:2. 267-269.

42.Sánchez-Moreno, C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International Journal. 8:3. 121-137.

43.Wang, S., Melnyk, JP., Tsao, R., Marcone, MF.2011. How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International Journal. 44:1. 14-22.

44.Furst, P. 1996. Antioxidative power of non-nutritive substances in foodstuffs: Ernahrung. 19. 457- 460.

45.Bennett, RN., Mellon, FA., Foidl, N., Pratt, JH., Dupont, MS., Perkins, L., Kroon, PA. 2003. Profiling glucosinolates and phenolics in vegetative and reproductive tissues of the multi-purpose trees Moringa oleifera L. (horseradish tree) and Moringa stenopetala L. Journal of Agricultural and Food Chemistry. 51. 3546–3553.

46.Ayyari, M., Salehi, P., Nejad Ebrahimi, S., Zimmermann, S., Portmann, L., Luise Krauth-Siegel, R., Kaiser, M., Brun, R., Rezadost, H., Rezazadeh, S., Hamburger, M. 2014. Antitrypanosomal isothiocyanate and thiocarbamate glycosides from Moringa peregrina. Planta Med Journal. 80. 86-89.

47.Donli, P., Dauda, H. 2003. Evaluation of aqueous Moringa seed extract as a seed treatment biofungicide for groundnuts; Pest Management Science Journal. 59.1060-1062.

48.Lalas, S., Gortzi, O., Athanasiadis, S., Tsaknis, J., Chinou, L. 2012. Determination of Antimicrobial Activity and Resistance to Oxidation of Moringa peregrina Seed Oils. Molecules Journal. 17. 2330-2334.

49.Romay, CH., Armesto, J., Remirez, D., Gonzalez, R., Ledon, N., Garcia, I. 1998.  Antioxidant and anti-inflammatory properties of C-phycocyanin from blue-green algae; Inflammation research Journal. 47:1. 36-41.

50.Fradique, M., Batista, AP., Nunes, MC., Gouveia, L., Bandarra, NM., Raymundo, A. 2010. Chlorella vulgaris and Spirulina maxima biomass incorporation in pasta products. Science of Food and Agriculture Journal. 90: 1656-1664.

51.Khazaiypool, E., Shahidi, F., Mortazavi, SA., Mohebbi, M. 2015. The effect of different levels of Spirulina Platensis micro- algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille. Journal of Food Science and Technology. 48:12. 47-59. (In Persian)

52.Beheshtipour, H., Mortazavian, AM., Mohammadi, R., Sohrabvandi, S., Khosravi- Darani, K. 2013. Supplementation of Spirulina platensis and Chlorella vulgaris algae into probiotic fermented milks. Comprehensive Reviews in Food Science and Food Safety J. 12. 144-154.

53.Belay, A. 2002. The potential application of Spirulina (Arthrospira) as a nutritional and therapeutic supplement in health management. Journal of the American Nutraceutical Association. 5. 26-48.

54.Varga, L., Szigeti, J., Kovacs, R., Foldes, T., Buti, S. 2002. Influence of Spirulina platensis biomass on the microflora of fermented ABT milks during storage. Journal of Dairy Science. 85:5. 1031-1038.

Food Processing and Preservation Journal
Volume 15, Issue 1
June 2023
Pages 1-22

Files

Share

How to cite

Statistics