Aplicação da microalga Spirulina spp. em iogurte liofilizado
Open accessAbstract
O presente trabalho teve como objetivo o estudo da produção de iogurte liofilizado enriquecido com a microalga Spirulina spp. e sua avaliação quanto às características físico-químicas, antioxidantes e aceitação sensorial. Duas formulações com concentrações distintas de Spirulina spp. (0,25% e 0,50%) foram desenvolvidas tanto para o iogurte padrão quanto para o iogurte reconstituído (liofilizado com adição 1:3 (m/v) de iogurte e água). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey à 5 % de significância. O iogurte enriquecido com a microalga obteve maior atividade antioxidante pelo método ABTS. O teor proteico do iogurte padrão aumentou de 3,65% (amostra sem Spirulina spp.) para 4,14% (amostra com 0,50% de Spirulina spp.). Quanto à aceitabilidade, o iogurte reconstituído sem adição de Spirulina spp. apresentou as maiores notas, indicando que a liofilização realçou o sabor do iogurte. As amostras com a adição de Spirulina spp. tiveram menor aceitação devido, provavelmente, à sua coloração e sabor diferencial. A adição da microalga Spirulina spp. no iogurte liofilizado aumenta a atividade antioxidante e teor proteico.
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In a study, freeze-dried yogurt enriched with Spirulina microalga showed greater antioxidant activity.
“[68] studied the production of a freeze-dried yogurt enriched with Spirulina microalga and its evaluation regarding physicochemical characteristics, antioxidants and sensory acceptance and as a result they obtained greater antioxidant activity and an increase in protein content with the addition of Spirulina.”
From SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW (2025) · cites this paper as [68]
In a study, freeze-dried yogurt enriched with Spirulina microalga showed an increase in protein content.
“[68] studied the production of a freeze-dried yogurt enriched with Spirulina microalga and its evaluation regarding physicochemical characteristics, antioxidants and sensory acceptance and as a result they obtained greater antioxidant activity and an increase in protein content with the addition of Spirulina.”
From SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW (2025) · cites this paper as [68]
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SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW
Motta, D. N., Malosso, M. G., Barbosa, E. P., Medeiros, E. D. M., & Carvalho, R. P. (2025) · International Seven Journal of Health Research · doi:10.56238/isevjhv4n5-005 · Cited by 1 · see citing works
- Authors
- Suyama, I. M., Barison, L., Dos Santos, S. S., Paraíso, C. M., Stafussa, A. P., & Madrona, G. S.
- Affiliations
- Universidade Estadual de Maringá (BR)
- Venue
- Scientia Plena
- Publisher
- Associacao Sergipana de Ciencia
- Published
- 2020-03-18
- Volume
- 16
- Issue
- 2
- ISSN
- 1808-2793 (ISSN-L)
- OpenAlex
- W3012079964
- Cited by
- 3
- References
- 3
- Citations by year
- 2024: 1 · 2023: 1 · 2021: 1
- FWCI
- 0.32
- Type
- journal article
- Language
- pt
- Open access
- gold
- doi.org
- Locations
- Scientia Plena (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- Spirulina, functional dairy products, antioxidant activity, protein content, sensory acceptability, microalgae enrichment, ABTS radical scavenging
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