Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and Spirulina
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Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g 100 g−1 powders and their potential effect on the different quality characteristics were studied. Total solids, ash, and fat contents were high in low-fat yogurt added with spirulina powder, while protein content was high in low-fat yogurt enriched with WPCs. The highest level of antioxidant activity (P < 0.05) corresponded to low-fat yogurt containing spirulina powder, which had high total phenolic compound content. In WPCs-fortified low-fat yogurts, the gel exhibited a various structure with a fine network; and it contained very small pores in size. The highest scores of sensory properties (P < 0.05) were observed in low-fat yogurt enriched with WPCs.
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The addition of 1.0 and 0.5% Arthrospira platensis leads to an increase in the antioxidant activity of yogurt by 200% and 110%, respectively.
“Several articles have reported that the addition of 1.0 and 0.5% Arthrospira platensis leads to an increase in the antioxidant activity of yogurt by 200% and 110%, respectively [46,47].”
From Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature (2023) · cites this paper as [46]
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da Silva, E. F., Bianchini, C. B., Wanderley, B. R. D. S. M., Fritzen‐Freire, C. B., Bezerra, P. Q. M., & Nunes, I. L. (2024) · Food Science and Technology · doi:10.5327/fst.000365 · Cited by 2 · see citing works
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- Authors
- Atallah, A. A., Morsy, O. M., & Gemiel, D. G.
- Affiliations
- Benha University (EG)
- Arab Academy for Science, Technology, and Maritime Transport (EG)
- Corresponding author
- Atallah, Atallah A
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2020-01-01
- Volume
- 23
- Issue
- 1
- Pages
- 1678-1691
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W3089996037
- Cited by
- 77
- References
- 50
- Citations by year
- 2026: 9 · 2025: 10 · 2024: 22 · 2023: 20 · 2022: 10 · 2021: 6
- FWCI
- 5.84
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- International Journal of Food Properties (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- the Faculty of Agriculture, Benha University, Egypt
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- low-fat yogurt, whey protein concentrate, calcium caseinate, Spirulina, buffalo milk, functional dairy products, antioxidant activity, total phenolic compounds, gel structure, sensory properties, protein fortification
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