Development and Characterization of Cultured Buttermilk Fortified with <i>Spirulina plantensis</i> and Its Physico-Chemical and Functional Characteristics
Hency Rose | Shiva Bakshi | Prajasattak Kanetkar | Smitha J. Lukose | Jude Felix | Satya Prakash Yadav | Pankaj Kumar Gupta | Vinod Kumar Paswan
In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae <i>Spirulina platensis</i>, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of <i>Spirulina</i> (0.25, 0.5, and 1%) were compared with the control sample (0% <i>Spirulina</i> buttermilk). Different concentrations of <i>Spirulina</i> in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of <i>Spirulina</i>, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% <i>Spirulina</i> was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% <i>Spirulina</i>-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% <i>Spirulina</i> as a natural ingredient.
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