Physical and Chemical Properties of Spirulina platensis Added Yoghurts in Different Concentrations

Year 2020, , 553 - 565, 25.12.2020

Sümeyra Aydemir , Zübeyde Öner

https://doi.org/10.19113/sdufenbed.534480

Cited By: 2

Abstract

In this study, the effect of four different concentrations (0.25, 0.50, 0.75 and %1) of the blue-green algae species Spirulina platensis on the physical, chemical, microbiological and sensory properties of the yogurt were investigated during storage time. It was determined that there was no significant difference in some of the chemical analysis results in the set yoghurts produced using Spirulina platensis. However, the effect of Spirulina platensis use on dry matter, fat and titratable acidity values during 21 days of storage was found to be statistically significant (p <0.05). On the basis of microbiological analysis, the addition of Spirulina platensis, Streptococcus thermophilus and Lactobacillus delbruecki subps. bulgaricus numbers were not statistically significant (p> 0.05). Total phenolic content and total antioxidant capacity of yogurts prepared with Spirulina platensis were higher than control yogurt. Protein values also increased with the addition of Spirulina platensis compared to control yogurt. According to the results of the sensory analysis, while the highest score was taken the control yoghurt, it was followed by %0.25 Spirulina platensis added yoghurt. All these results indicated that Spirulina platensis can be used to improve the chemical properties of the set type yogurt.

Keywords

Spirulina platensis, Yogurt, Functional product

Farklı Konsantrasyonlarda Spirulina platensis Eklenmiş Yoğurtların Kimyasal ve Mikrobiyolojik Özellikleri

Abstract

Bu çalışmada, dört farklı konsantrasyonda (0,25, 0,50, 0,75 ve %1) mavi-yeşil alg türü olan Spirulina platensis’in yoğurdun içine katılmasıyla, yoğurdun fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki etkisi depolama süresi boyunca incelenmiştir. Spirulina platensis kullanılarak üretilen set tipi yoğurtlarda, kimyasal analiz sonuçlarının bazılarında önemli bir farklılık bulunmadığı belirlenmiştir. Ancak yoğurt üretiminde Spirulina platensis kullanımının 21 günlük depolama süresi boyunca kuru madde, yağ ve titrasyon asitliği değerleri üzerindeki etkisi istatistiki olarak önemli bulunmuştur (p<0,05). Mikrobiyolojik analiz sonuçlarına bakıldığında ise Spirulina platensis ilavesinin, Streptococcus thermophilus ve Lactobacillus delbruecki subps. bulgaricus sayılarını istatistiki açıdan etkilemediği görülmüştür(p>0,05). Spirulina platensis ile hazırlanan yoğurtların, toplam fenolik madde miktarı ve toplam antioksidan kapasite değeri kontrol yoğurdundan daha yüksek bulunmuştur. Spirulina platensis ilavesi yoğurtlardaki protein miktarını arttırmıştır. Duyusal analiz sonuçlarına göre ise, panelistler tarafından en yüksek puanı kontrol yoğurdu alırken bunu %0,25 Spirulina platensis katkılı yoğurt örneği izlemiştir. Tüm bu sonuçlar, set tipi yoğurtların kimyasal özelliklerinin geliştirilmesi için Spirulina platensis’in kullanılabileceğini göstermiştir.

Keywords

Spirulina platensis, Yoğurt, Fonksiyonel ürün

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