Abstract
Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-uniform distribution with undesirable odor and flavor. Through homogenization (200 ± 10 bar), complete dispersion of fresh Spirulina biomass (7% w/w) in milk was achieved and thereafter a carotenoid enriched probiotic yogurt was developed. Confocal microscopy revealed porous Spirulina-milk protein matrix integrated with smaller fat globules in the yogurt. Spirulina led to a 29.56% increase in Lactobacillus acidophilus count, a 20% reduction in fermentation time and a total probiotic count of 1.2 × 107 CFU mL−1. The protein, total chlorophyll, total carotenoid and β-carotene content (on dry w/w basis) were 3.58 ± 0.08 g 100 g−1, 0.407 ± 0.018 mg g−1, 0.235 ± 0.016 mg g−1 and 13.28 ± 0.08 µg g−1, respectively. During storage (18 days at 6–8 °C), the L. acidophilus count reached 8.83 ± 0.11 log CFU mL−1 with 103.03% increase in the viability by day three and the yogurt retained 71.5% carotenoids. The probiotc Spirulina yogurt was found to be acceptable to consumers as evaluated by affective consumer test.
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Abbreviations
- Chl:
-
Chlorophyll
- Caro:
-
Carotenoids
- PCY:
-
Probiotic control yogurt
- PSY:
-
Probiotic Spirulina yogurt
- Te:
-
Time taken to attain pH 4.6–4.7
- SMP:
-
Skimmed milk powder
- DW:
-
Dry weight
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Acknowledgements
Financial support from Department of Biotechnology (DBT), Government of India; Grant BT/PR6552/PBD/26/360/2012 is gratefully acknowledged. The authors thank Director, CSIR-CFTRI for his encouragement.
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Patel, P., Jethani, H., Radha, C. et al. Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. J Food Sci Technol 56, 3721–3731 (2019). https://doi.org/10.1007/s13197-019-03844-0
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DOI: https://doi.org/10.1007/s13197-019-03844-0