Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather

Fruit leather has always been a popular product especially among children. In this study, the effect of spirulina (Arthrospira) platensis microalgae on the formulation of kiwi leather has been studied in order to produce a healthy snack with high nutritional value.

Microalgae powder was used at the levels of 0, 0.5, 0.75, 1, and 1.5 percent in order to produce the samples. Then, physicochemical analysis and sensory evaluation were performed. Statistical analysis of the results was performed by Minitab software.

There was no significant statistical difference in the amount of ash and fiber of the samples (P > 0.05). The lowest pH was observed in the control and the highest was seen in the sample containing 1.5% of Arthrospira. The protein and iron levels increased by increasing microalgae concentration and a reduction trend was observed in vitamin C (P < 0.05). The brightness and yellow color of the samples decreased by increasing of Arthrospira and also the green color of the samples increased compared to the control (P < 0.05). Utilizing the higher level (1.5%) of Arthrospira reduced the hardness compared to the most samples (P < 0.05). The results of sensory evaluation showed significant differences in some of the indices especially in the sample containing 1.5% of microalgae, compared to other samples (P < 0.05).

Utilization of spirulina (Arthrospira) platensis up to 1% in formulation of kiwi leather resulted in a product with high nutritional value and also acceptable quality characteristics. Therefore, this product can be recommended as a snack with high nutritional value compared to common high-calorie snacks with low nutritional value especially for children.