The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product

Fitriya, Wahdan; Alfionita, Khusnul

doi:10.22146/jfs.35546

Cited by 3 publications

(4 citation statements)

References 11 publications

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“…The concentration of cinnamon powder used was C1 (0.5%), C2 (1%) and C3 (1.5%). Concentration of cinnamon powder based on research by [7] using cinnamon powder above 2.5% can leave a strong cinnamon aroma, thereby reducing consumer preferences. Cinnamon powder is used as a masking agent for the fishy smell of Arthrospira platensis.…”

Section: Formulation Of Arthrospira Granulesmentioning

confidence: 99%

“…Due to the addition of mixed substances, it became bitter [37]. Cinnamon is added as a masking agent to hide Arthrospira off flavor [7], along with other substances to hide Arthrospira platensis inadequacies. Texture is a product of physical properties that are observed with the mouth when eaten or touched with the fingers [38].…”

Section: 4mentioning

confidence: 99%

“…At the time of making granules, a masking agent can be added. Research by [7] states that noodle products, flakes, cookies added to Arthrospira platensis powder produce green products and the addition of cinnamon to these products can mask the off-flavor of Arthrospira. Based on research by [8], the addition of cinnamon to Arthrospira platensis ice cream can mask the bitter taste and aftertaste of Arthrospira.…”

Section: Introductionmentioning

confidence: 99%

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Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Elmaghriba,

Candraningsih,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study was done to find out how creating Arthrospira platensis granules using the wet granulation method and a blend of cinnamon powder and amylum mucilage affected their physical, physicochemical, and antioxidant properties. Arthrospira platensis is granulated by the wet granulation method using cinnamon, amylum mucilage, and stevia sugar as sweeteners. The 3×3 factorial design was used, with factors for amylum mucilage of 2.5%, 5%, and 7.5% w/w and cinnamon powder of 0.5%, 1%, and 1.5% w/w. Granules were tested for their physical characteristics (moisture content and pH), physicochemical characteristics (water holding capacity, oil holding capacity, solubility, foam ability, emulsion activity, and stability), and antioxidant activity using the DPPH-RSA and FRAP procedures. The results demonstrated that all granules had moisture contents that met the required standard of less than 7%. Arthrospira platensis dry biomass can be processed into granules, which can raise the OHC but reduce the WHC, solubility, foam ability, emulsion activity, emulsion stability, and antioxidant ability. Amylum mucilage affected the solubility of Arthrospira platensis granules, while cinnamon powder had an impact on the pH level, solubility, and activity of the emulsion. Consumer preferences and buying intention of granules are higher than dry biomass Arthrospira platensis. The combination of 1.5% cinnamon powder and 5% amylum mucilage is the optimal treatment based on pH, solubility, and emulsion activity, making it appropriate for fortified in food product.

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Section: Formulation Of Arthrospira Granulesmentioning

confidence: 99%

Section: 4mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Elmaghriba,

Candraningsih,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…When A. platensis powder is used, the product becomes green and develops a fishy odor and unpleasant flavor. According to [11] research, adding A. platensis powder to noodles, flakes, or cookies will cause an off flavor to develop. Due to these issues, different alternate dosage forms must be used in place of the arthrospira powder dose form.…”

mentioning

confidence: 99%

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Raharjo,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cookies can be supplemented with the protein, fatty acids, vitamins, and minerals present in Arthrospira platensis, however adding the powder alters the product’s flavor, color, and aroma. Granulating the powder, which has the benefit of not being easily soluble in the dough, is one technique to reduce the fishy smell and flavor and boost consumer acceptance. Stevia sugar is used in this study to make low-calorie cookies in place of sucrose sugar. This study conduct to ascertain how the inclusion of Arthrospira granules and stevia sugar affected sensory qualities and levels of customer acceptance. The study 2×4 totally random design included stevia sugar replacement (30%; 50%) and granule addition (3%; 6%; 9% (w/w dough)) with 0% serving as the control. The results showed that stevia sugar affected swelling volume and that granules affected granule appearance, color, and flavor. A follow-up test was carried out because, with sensory averages of like-really like, the G1S1 (3% granules: 30% stevia) and G1S2 (3% granules: 50% stevia) treatments were not significantly different based on hedonics. Although the ash content was not considerably different, the water content and overall sugar content were. In the depth investigation revealed that 3% of granules can be added to arthrospira to lessen its fishy flavor. The Time Intensity results show that G1S1 treatment produces the best Arthrospira platensis granula cookies that can be utilized as an alternative functional food, whereas G1S2 treatment produces a very bitter aftertaste.

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Formulation of Fruit-Based Probiotic Drink From Snake Fruit (Salacca Zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13

Alwi

Rahayu

Utami

et al. 2023

Curr Res Nutr Food Sci

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Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a significant difference. The pH value was decreased from 3.68 to 3.60 and the total acid was increased from 0.42% to 0.56%. The volatile compounds of FSFJ were dominated by compounds responsible for snake fruit character, such as methyl 4-methyl-2-pentanoate and methyl β-methyl valerate, with some fermentation-related volatile compounds. In conclusion, Snake Fruit Juice (SFJ) is a suitable carrier medium for probiotic bacteria and remains of sufficient quality after 30 days of cold storage.

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The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product

Cited by 3 publications

References 11 publications

Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Formulation of Fruit-Based Probiotic Drink From Snake Fruit (Salacca Zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13

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