Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Document Type : Research Article

Authors

Seyed Amir Tavakoli Lahijani 1
Fakhri Shahidi
Mehdi Varidi 2
Mohebbat Mohebbi

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

2 Ferdowsi University of Mashhad

https://doi.org/10.22067/ifstrj.v1394i2.38079
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

Keywords

Spirulina platensis
Biomass
Yogurt
Acidification kinetics
Microstructure
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 2 - Serial Number 32
May and June 2015
Pages 152-160

  • Receive Date 15 July 2012
  • Accept Date 28 November 2013
  • First Publish Date 22 May 2015

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