文章基本信息

标题：Stability Of Spirulina platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based On Physical and Antioxidant Analysis
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作者：Salsabila Noorannisa ; Nurfitri Ekantari
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2020
卷号：147
页码：1-7
DOI：10.1051/e3sconf/202014703007
出版社：EDP Sciences
摘要：The purpose of this research was to know the stability and shelf life of S. platensis ice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality of S. platensis ice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.
其他摘要：The purpose of this research was to know the stability and shelf life of S. platensis ice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality of S. platensis ice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.