71F-9 |
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R. S. Chamul, C. Barnard, H.-J. Chuang, H. TRAN, J. Ritchie, and A. Lam. School of Kinesiology and Nutritional Science, California State Univ.-Los Angeles, 5151 State University Dr., PE 206, Los Angeles, CA 90032-4226 Spirulina platensis, a blue-green alga incorporated in gel candy (from Thailand) provides a portable snack supplying protein (high amino acids), B-12, phytopigments, and phycobiliproteins for health concerns. The objective of this study is to evaluate the textural attributes of Spirulina gel candy from Thailand using sensory and instrumental data. A descriptive texture analysis was performed on a gel candy made with Spirulina and gelatin with or without lactose coating. A 15-centimeter straight line was used to evaluate the texture variables (mechanical and geometrical). Seven trained panelists participated. A double compression test was performed, revealing mechanical characteristics to four treatments varying in the presence of lactose and particle orientation to conduct the texture analysis. ANOVA was performed using SAS version 8.0. A randomized block design was considered for sensory evaluation data and a complete randomized design for instrumental data. All treatments were run in triplicate. Significant differences were detected using Fisher's protected Least Significance Difference (LSD) at P=0.05. Data from sensory analysis found significant differences in hardness of lactose (6.63) and no lactose (4.86) samples. Data from instrumental analysis found significant differences in springiness of lactose vertical (0.90) and no-lactose horizontal (0.95), and cohesiveness of lactose vertical (0.69) and no lactose horizontal (0.89). Differences of significance noted in both sensory and instrumental are thought to be secondary to the crystallized lactose coating on the candy. Instrumental differences are a combination of lactose coating and position to perform the test. Overall acceptance with or without lactose shows no significant differences; therefore, this product receives a positive vote for further development of a low-sugar high-protein snack.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |