Evaluation of Adding Spirulina to Freeze-Dried Yogurts Before Fermentation and After Freeze-Drying

摘要

Spirulina is an excellent source of proteins, vitamins, minerals, and essential fatty acids. Due to its nutritional composition, this microalga has been commercially produced and used in a variety of foods. Spirulina has also been studied in the production of fermented milk to enhance the viability of probiotics, but the use of Spirulina in freeze-dried yogurts has not been studied. This study seeks to evaluate the effects of Spirulina sp. LEB 18 in freeze-dried yogurts, with addition before fermentation and after freeze drying. The yogurts' chemical characteristics arid lactic acid bacteria count remained stable after freeze drying. The fatty acids that presented higher concentration were palmitic, stearic, and oleic acid. Moreover, it is possible to affirm that the addition of Spirulina sp. LEB 18 provided significant antioxidant activity and increased protein concentration of freeze-dried yogurt. The freeze-dried yogurt with added Spirulina sp. LEB 18 presented an acceptability index of 82.4%, proving that it satisfies consumer needs and provides nutritional and health benefits.