Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis
2022
Pigments obtained from microalgae, which can be used as food and food additives, thanks to their rich nutritional content, are used as colorants in many foods. In this study, the sensorial and physicochemical properties of yoghurt colored with phycocyanin from Spirulina platensis were investigated. Spirulina in three different concentrations (0.5%, 1.0%, and 1.5% and a control without Spirulina) was added to the milk used for yoghurt, and phycocyanin pigment has been transferred to the milk. Then, the sensorial properties (appearance, color, flavor and overall acceptability), general composition (moisture, protein, fat, carbohydrate and ash content) and color values (L*, a*, b*, ΔE*, Chroma, h°) of yoghurt produced were measured. The highest sensory score of preference was obtained by 0.5% Spirulina added colored yoghurt. Protein content of colored yoghurt increased in proportionally with added Spirulina powder and was measured as 29.25 g/100 g DM in 0.5% Spirulina added yoghurt. Increase in Spirulina content, it caused to decrease in L*, a* and b* values and to increase in ΔE value. L*, a*, b*, ΔE*, Chroma and h° values of yoghurt colored with 0.5% Spirulina were measured as 76.86, −5.29, −3.23, 13.45, 4.64, and 0.55, respectively. Overall, it can be concluded that Spirulina can be used to enrich yoghurt as a natural functional ingredient due to its high nutritional and pigment content. NOVELTY IMPACT STATEMENT: It can be concluded that Spirulina which is one of the most produced industrially microalgae can be used to enrich yoghurt as a natural functional ingredient due to its high nutritional and pigment content. The highest sensory score of preference was obtained by 0.5% Spirulina added greenish colored yoghurt in this study.
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