| Abstrakt: |
Spirulina platensis is a cyanobacterium that has high nutritional content and bioactive compounds. However, the amount of spirulina added into foods can cause a decrease in sensory characteristics, especially through the generation of odour. The present work thus aimed to evaluate the effect of soaking spirulina in basil leaf extract with varying spirulina to basil ratios on its off-odour compound (geosmin and 2-methylisoborneol), sensory characteristics and nutrition contents. Spirulina was soaked in basil leaf extract for 30 min with ratios of 1:3, 1:4, and 1:5 (w/v), and then dried at 40°C for 17 h. The results showed that when compared to non-soaked spirulina control sample, at a ratio of 1:3 (w/v), the geosmin compound which caused off-odour in spirulina was not reduced; while at a ratio of 1:4 (w/v) it was reduced to 52.17%, and at ratio of 1:5 (w/v) it was reduced by 100%. Hedonic scale and phycocyanin content of spirulina also increased with increasing amount of basil leaf extract used. Soaking spirulina in basil leaf extract increased the levels of aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, valine, isoleucine, leucine, phenylalanine and tyrosine by 3.57% to 57.39%, and decreased the levels of proline and lysine by 8.67%. Qualitatively, soaking spirulina in basil leaf extract caused the presence of methyl undecanoate fatty acids, linolelaidic acid methyl ester, gamma-linolenic acid methyl ester, and cis-4,7,10,13,16,19- docosahexaenoate which were not present in the control sample. [ABSTRACT FROM AUTHOR] |
