Optimization of Traditional Iranian Ice Cream Formulation Enriched with Spirulina Using Response Surface Methodology

Ice cream is one of the most popular dairy dessertsand thus is an appropriate candidate to be fortified withblue-green microalgae Spirulina as a nutrient-dense food component. The main aim of the present study is to optimize the formulation ingredient of traditional Iranian ice cream enriched with Spirulina platensis using response surface methodology (RSM).
The experiments were designed according to a 5-level-2-factor central composite design using RSM. The independent variable were formulation ingredients including Spirulina (0-5% w/w) and Carboxymethyl cellulose (0-0.5% w/w) and the responses of interest were the physical (viscosity, melting resistance and overrun) and organoleptic properties (flavor, color, texture and total acceptability) of ice cream.
The results indicated that while viscosity and melting resistance increased, overrun decreased by use of Spirulina (P It might be concluded that theincorporation of the optimum level of spirulina into the formulation of ice cream makes it possible to develop a functional product with desired physical and sensorial quality.