Optimizing of Formulation in Dietary Luz Fortified with Stevioside and Spirulina platensis by

This study aimed to reduce the sugar amount of Luz production and promoting its nutritional value by stevioside and Spirulina platensis.

In this study, the effects of sugar replacement with stevioside-isomalt (0-100%), almond replacement with Spirulina (0-100%) and cooking temperature (50-70 °C) on density and hardness were investigated. Formulation optimization of enriched dietary Luz was performed by Response Surface Method and Central Composite Design with 6 central points and two replications (α = 2). The results of physicochemical and textural properties were analyzed by SPSS.

The density of treatments decreased with decreasing levels of Spirulina replacement. The interaction between stevioside and Spirulina showed that decreasing levels of stevioside caused a significant (P < 0.050), increased in hardness. The process of hardness changes, with increasing levels of Spirulina replacement, although first decreased and then increased. The optimum formula of dietary Luz was predicted including (76% steviosideisomalt, 57% Spirulina and cooking temperature of 70 °C) and (39% stevioside-isomalt, 100% Spirulina and cooking temperature of 62 °C). A comparison between the optimal sample and the control sample showed that protein, calcium and iron content of the optimal sample were higher than the control sample (P < 0.050).

In general, according to the results of chemical compounds evaluation of the treatment, the use of stevioside as a sucrose replacement has been reduce sugar content. Application of Spirulina platensis in Luz formula improved the nutritional properties of the product.