Record Details

Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14634/
https://doi.org/10.1007/s13197-019-03844-0
 
Title Development of a carotenoid enriched probiotic yogurt from fresh
biomass of Spirulina and its characterization.
 
Creator Pravin, Patel
Hitesh, J.
Radha, C.
Vijayendra, S. V. N.
Sandeep, N. Mudliar
Sarada, R.
Chauhan, V. S.
 
Subject 01 Algae
27 Dairy products
 
Description 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 9 107
CFU mL-1
. The protein, total chlorophyll, total carotenoid
and b-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 lg 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.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14634/1/J%20Food%20Sci%20Technol%20%28August%202019%29%2056%288%293721%E2%80%933731.pdf
Pravin, Patel and Hitesh, J. and Radha, C. and Vijayendra, S. V. N. and Sandeep, N. Mudliar and Sarada, R. and Chauhan, V. S. (2019) Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. Journal of Food Science and Technology, 56 (8). pp. 3721-3731. ISSN 0022-1155