Document Type : Research Article
Authors
1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Ferdowsi 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
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