IOP Conference Series Materials Science and Engineering· 2018
Improvement the Yoghurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina (Spirulina platensis) Supplementation
- 4citations
- 2018year
Short summary
Supplementing yoghurt with 1% Spirulina platensis increased protein content and imparted an attractive blue color, while fat content slightly decreased compared to control.
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Key points
- Yoghurt supplemented with 1% Spirulina platensis showed the highest protein content.
- Fat content in supplemented yoghurts ranged from 3.48-3.56%, slightly lower than the control.
- Spirulina supplementation resulted in an attractive blue color accepted by expert panelists.
- All tested yoghurts supported Lactobacillus acidophilus growth and were free from E. coli, Salmonella, and Pseudomonas contamination.
AI-generated from the title and abstract; the full text is not read.
Abstract
Spirulina sp has been identified as potential source food functional such as protein, amino acids and other high added value compounds from microalgae. One of the compounds is phycocyanin as also known for antioxidant use. This research was aimed to increase the nutritional value and organoleptic properties and preferences yoghurt by Spirulina platensis supplementation. Completely randomized controlled group design conducted by 31 respondents. Spirulina Research accomplished in Food Technology, Microbiology and Chemistry Laboratory at Bandung Health Polytechnic in Bandung. Samples divided randomly into three groups: (1) yoghurt standard supplemented 50 ml, (2) yoghurt and spirulina 1% supplemented 50 ml, (3) yoghurt and spirulina 1,2% supplemented 50 ml. Spirulina was added concentration by 0, 1, 1,2 % calculated by dx trial. Proximate analysis revealed the highest protein in enriched by spirulina 1%. However fat was lower 3.48 – 3.56 compare to control. All products found growing Lactobacillus acidophilus with a pH of 4.0 range. There was no microbial contamination such as E coli, Salmonella sp, Pseudomonas sp. Supplementation of spirulina to yoghurt products can be accepted by organoleptic, chemical and microbiological tests of concentrations of 1 and 1.2%. The material makes the blue colours more attractive and can be accepted by the expert panellist.
The authors' abstract, as published at the source. IOP Conference Series Materials Science and Engineering, 2018 · DOI ↗
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Field: Renewable Energy, Sustainability and the Environment
Renewable Energy, Sustainability and the EnvironmentEnergy