Tảo xoắn Spirulina và kem
The weather is becoming warmer and warmer everyday, everybody is expecting a hot summer ahead. One of the nice treat for hot summer day is an ice cream or nice cool smoothie. Would it not be better if we can combine the nice feeling of ice cream and health benefits of spirulina? In the following article, a team of scientists at the Diponegoro University is showing the result of adding spirulina into ice cream and soft cheese to further utilizing the full potential of spirulina.
Ice cream with spirulina
Some bio-active compounds containing in Spirulina are heat sensitive, therefore the method of adding Spirulina into ice cream making process is a very nice way to preserve the "freshness" of spirulina and its most valuable vitamins. The results showed that addition of 1 % and 1.2 % Spirulina were considered as the best concentration for soft cheese and ice cream, respectively. Addition of Spirulina gave significant effect to protein, water, fat, β-carotene and texture (soft cheese) and protein, total solid, fat, total sugar, overrun, melting point and sensory (ice cream).
Spirulina and Corn-flake for breakfast
At DQS, we are continuously looking a new way to bring the best out of spirulina. All the partners and ideas are welcomed at DQS, as we know, together we can go further in this long and exciting venture.
Reference: Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives
