Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate

Document Type : Original Article

Authors

Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt

Abstract

Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP). The (Spirulina platensis powder) (SPP) was analyzed to determine the chemical, phytochemical properties and antioxidant capacity. Spirulina powder had content of protein (62.40%), fat (7.12%), total phenols (840.6 mg GAE/100g), carotenoids (482.5 mg RE/100g.), flavonoids (680.6 mg/100g) and chlorophyll pigment (1244 mg/100g). Spirulina powder had pH value (6.29). Yoghurt samples were analyzed to evaluate physicochemical properties (moisture, TS, protein, fat, ash, carbohydrates, calories, pH and acidity) Protein for control sample was 3.92%, while the value was 4.62% for T2. Phytochemical, total antioxidant, color, physical properties were determined. The highest antioxidant values were T4 (0.5% MPC+1.5% SPP) 57.25% for DPPH and 51.14 for ABTS. Microbial analysis resulted that the highest value of LAB was 10.12log10 for T4 (0.5% MPC+1.5%SPP) with significant difference between all treatments. Sensory evaluation revealed that yoghurt t enriched with 1.0 % MPC and 1% SPP were more acceptable than other formulations.

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