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Abd El-Sattar, E., Ghafar, N., Ali, A. (2021). Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo. Journal of Food and Dairy Sciences, 12(4), 99-110. doi: 10.21608/jfds.2021.175653
El. Abd El-Sattar; Nehal A. Ghafar; A. H. Ali. "Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo". Journal of Food and Dairy Sciences, 12, 4, 2021, 99-110. doi: 10.21608/jfds.2021.175653
Abd El-Sattar, E., Ghafar, N., Ali, A. (2021). 'Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo', Journal of Food and Dairy Sciences, 12(4), pp. 99-110. doi: 10.21608/jfds.2021.175653
Abd El-Sattar, E., Ghafar, N., Ali, A. Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo. Journal of Food and Dairy Sciences, 2021; 12(4): 99-110. doi: 10.21608/jfds.2021.175653

Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo

Article 3, Volume 12, Issue 4, April 2021, Page 99-110  XML PDF (1.78 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2021.175653
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Authors
El. Abd El-Sattar email 1; Nehal A. Ghafar2; A. H. Ali3
1Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.
2Home Economic Dept., Fac. of Specific Education, Zagazig University, P.O. Box 44515 Zagazig, Egypt
3Food Science Dept., Fac. of Agric., Zagazig University, P.O. Box 44511 Zagazig, Egypt
Abstract
Yoghurt is one of the most consumed healthy and nutritious foods worldwide. Nutrition-related diseases are regularly found in developed or underdeveloped countries, wherein enriched dairy products can dramatically reduce the risk of these diseases. Spirulina platensis powder (SPP) is considered a good source of bioactive compounds exhibiting high antioxidant properties. In the present research, physicochemical and nutritional attributes of yoghurt supplemented with 0.5, 1, and 2% of SPP were investigated. The results showed that the addition of SPP decreased coagulation time, syneresis, and pH values. The supplementation with SPP increased yoghurt acidity as lactic acid, total solids content, total protein, fat, and total volatile free fatty acids. Stirred yoghurt treatments containing 0.5% of SPP displayed higher sensory acceptability than other treatments. Furthermore, in vivo therapeutic effects of the produced yoghurt were evaluated. The results revealed that SPP-supplemented yoghurt provided a novel technological approach to manufacture a functional food exhibiting prevention effects to cardiovascular diseases and improved liver, kidney, and heart functions. 
Keywords
Stirred yoghurt; Spirulina; High-fat diet; Hypercholesterolemic
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