The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 11, Issue 2 - Serial Number 32, May and June 2015, Pages 152-160   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1394i2.38079

Authors

Seyed Amir Tavakoli Lahijani^{* 1}; Fakhri Shahidi; Mehdi Varidi²; Mohebbat Mohebbi

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

²Ferdowsi University of Mashhad

Abstract

Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization and at same time with starter culture) was studied on the microstructure and acidification characteristics of yogurt during fermentation time. The results showed that different levels of Spirulina biomass had significant effect on acidification kinetics parameters of yogurt samples (p

Keywords

Spirulina platensis; Biomass; Yogurt; Acidification kinetics; Microstructure

References