Effect of Spirulina platensis on probiotic, nutritional, and quality properties of yogurt

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2024-03-01 DOI:10.47836/ifrj.31.1.14

A. Dinçoğlu, Sıdıka Seher Akça, Zühal Çalişkan

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引用次数: 0

Abstract

The present work was carried out to investigate the changes in the microbiological, physicochemical, textural sensory properties, and antioxidant profile of probiotic yogurt enriched with different concentrations (0, 0.5, 0.75, and 1%) of Spirulina platensis. Results indicated that when the amount of S. platensis was increased, there was a corresponding increase in water retention ability. This could have been attributed to a significant increase in fibre content (p < 0.05). The ratio of the soluble/insoluble dietary fibre of the yogurt samples depended on the concentration of algae. Towards the end of storage, there was a decrease in pH which resulted from the combined effect of the starter culture and probiotics working together. The amounts of Lactobacillus acidophilus and Bifidobacterium animalis increased in groups with S. platensis throughout storage, which is essential for a product to possess probiotic properties. In the sensory evaluation, group D which contained 1% (w/v) Spirulina was ranked as the most preferred. Additionally, this group exhibited the highest DPPH activity. The addition of Spirulina to yogurt had a significant impact on its quality characteristics, and exhibited potent prebiotic properties.

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螺旋藻对酸奶益生菌、营养和质量特性的影响

本研究旨在探讨富含不同浓度（0、0.5、0.75 和 1%）螺旋藻的益生菌酸奶在微生物、物理化学、质地感官特性和抗氧化方面的变化。结果表明，当螺旋藻的用量增加时，保水能力也相应提高。这可能归因于纤维含量的显著增加（p < 0.05）。酸奶样品中可溶性/非可溶性膳食纤维的比例取决于藻类的浓度。贮藏快结束时，pH 值下降，这是启动培养物和益生菌共同作用的结果。在整个贮藏过程中，嗜酸乳杆菌和动物双歧杆菌的数量在添加了板蓝根酵母菌的组别中有所增加，这对产品是否具有益生菌特性至关重要。在感官评估中，含有 1%（重量/体积）螺旋藻的 D 组最受欢迎。此外，该组的 DPPH 活性最高。在酸奶中添加螺旋藻对酸奶的质量特性有显著影响，并表现出强大的益生特性。

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来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management