Cited by 274Probiotics and Fermented FoodsFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

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Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

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Barkallah, Mohamed, Dammak, Mouna, Louati, Ibtihel, Hentati, Faiez, Hadrich, Bilel, Mechichi, Tahar, Ayadi, Mohamed Ali, Fendri, Imen, Attia, Hamadi, Abdelkafi, Slim·2017·LWT

DOI 10.1016/j.lwt.2017.05.071

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Abstract

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.

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Authors: Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, M. A., Fendri, I., Attia, H., & Abdelkafi, S.
Affiliations: University of Sfax (TN)
Corresponding author: Barkallah, Mohamed
ORCID: Barkallah, Mohamed
Hentati, Faiez
Hadrich, Bilel
Mechichi, Tahar
Ayadi, Mohamed Ali
Fendri, Imen
Abdelkafi, Slim
Venue: LWT
Publisher: Elsevier BV
Published: 2017-10
Volume: 84
Pages: 323-330
ISSN: 0023-6438 (ISSN-L)
DOI: 10.1016/j.lwt.2017.05.071
OpenAlex: W2619078717
Cited by: 274
References: 35
Citations by year: 2026: 26 · 2025: 35 · 2024: 49 · 2023: 37 · 2022: 32 · 2021: 35 · 2020: 28 · 2019: 22 · 2018: 10
FWCI: 18.47
Type: journal article
Language: en
Open access: green
orbi.uliege.be
Licence: other-oa
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: LWT (publishedVersion)
ORBi (University of Liège) (acceptedVersion, other-oa)
Funders: ISESCO organization
Tunisian Ministry of higher education and scientific research
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: Spirulina platensis, yogurt fortification, fermented milk, fermentation kinetics, texture, sensory acceptability, antioxidant activity, water holding capacity, storage stability, natural pigments, nutraceuticals

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Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

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