Quality characteristics of yoghurt enriched with Spirulina powder.

摘要

Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids, minerals and vitamins and thus can potentially represent an important staple in the human diet. The present work focuses on enrichment of yoghurt with spirulina with its addition in concentrations of 0.1, 0.2, 0.3 and 0.5 per cent. With increase in level of spirulina there was an increase in protein, fat and iron content. Higher curd strength was observed with increased level of spirulina percentage. Increase in acidity and reduction in setting time was observed with increase in sprirulina concentration. It also gave natural light green colour to yoghurt enriched with it. Yoghurt prepared with 0.3 per cent spirulina had comparable scores for sensory parameters like colour and appearance, body and texture, whey separation, flavour and overall acceptability with that of control. Through viability of yoghurt culture declined during storage, viability of yoghurt cultures in yoghurt prepared with 0.3 per cent spirulina was higher when compared to control during storage at 4 degrees C.