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Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage
Open accessAbstract
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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“The textural qualities and sensory acceptability of the final milk product were preserved when 0.25% Arthrospira was incorporated into the yogurt.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [139]
In the citing paper
“Adding different amounts of Arthrospira to yogurt (0.25, 0.5, 0.75, and 1%) changes the fermentation process, texture, and nutritional or sensory qualities of the products [139].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [139]
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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)
- 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
- 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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