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

The DOI matches its Crossref record; 32 of the 35 references it cites were found in a registry or an index.

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

Open access
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
Open this paper in CoChat — free account

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.

Overview

Integrity signals

Registry

Crossref · 10.1016/j.lwt.2017.05.071

Cites

32 of 32 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Flagged first, then by citations

Show all 35 references

3 of the 35 references couldn’t be matched to a known paper.

Research works printed but not linked: 5

  1. Anbarasan, 2011, In vitro evaluation of antioxidant activity of blue green algae S. platensis, International Journal of Pharmaceutical Sciences and Research, 2, 2616
  2. Kumar, 2010, Solvent extraction and spectrophotometric determination of pigments of some algal species from the shore of puthumadam, southeast coast of India, International Journal of Oceans and Oceanography, 4, 29
  3. Lichtenthaler, 1985, Determination of total carotenoids and chlorophylls A and B or leaf in dissolved solvents, Biochemical Society Transactions, 11591
  4. Usharani, 2015, Antimicrobial activity of Spirulina platensis solvent extracts against pathogenic bacteria and fungi, Advances in Biological Research, 9, 292
  5. Varga, 1999, Effect of a Spirulina platensis biomass enriched with trace elements on combinations of starter culture strains employed in the dairy industry, Milchwissenschaft, 54, 247

Cited by

Sorted by citations

Items 201–274 of 274

Related

See all

Metadata

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
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
Licence
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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review