Antioxidant properties; Color stability; Microalgae; Texture profile; Yogurt fortification
Abstract :
[en] Due to the high consumption rate of fermented milk products such as yogurt, the fortification of these products will effectively reduce diseases associated with nutritional deficiencies. In the present study, after incorporating Spirulina into yogurt at four different concentrations (0.25, 0.5, 0.75 and 1%), we studied its effect on the fermentation process, texture, nutraceutical and sensory characteristics of yogurt. The addition of 0.25% of Spirulina was significantly sufficient to accelerate the end of fermentation (p < 0.05) and conserve the textural properties and sensory acceptability of the final milk product. This treatment also exhibited significant better water holding capacity and lower whey syneresis during 28 days of storage. During this period, the colored yogurt showed negligible variations for the L*, a* and b* indices, reflecting the strong stability of Spirulina color. Thanks to its high content in pigments, Spirulina considerably improve the antioxidant activity of the new formulated yogurt. Overall, it can be concluded that Spirulina can be used as a natural ingredient to develop a novel yogurt with high nutritional properties.
Disciplines :
Food science
Author, co-author :
Barkallah, Mohamed; Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Dammak, Mouna; Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Louati, Ibtihel; Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Hentati, Faiez; Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Hadrich, Bilel; Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Mechichi, Tahar; Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax, Tunisia
Fendri, Imen; Laboratory of Plant Biotechnology Applied to the Improvement of Cultures, Faculty of Science, University of Sfax, Sfax, Tunisia
Attia, Hamadi; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax, Tunisia
Abdelkafi, Slim; Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
Language :
English
Title :
Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage
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