Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread

• DOI: 10.30721/fsab2022.v5.i2.173
• Publication Date: 2022-10-13T14:05:54Z
• Authors: Fahid Nazir; Muhammad Saeed; Asad Abbas; Muhammad Rizwan M...; Muhammad Israr; Hamza Zahid; Muhamad Ilyas; Muhammad Nasir
• Keywords: Spirulina (dietary supplement); Health Benefits

Dairy products are an excellent source of lactose, water-soluble vitamins, proteins and minerals. They not considered a key bioactive compounds, despite their positive nutritional benefits. The main objective this study was to develop yogurt spread fortified with Spirulina platensis (SP) valorize its impact on the physicochemical properties, shelf life, quality assessment during storage at 0, 14, 28 d. SP is threadlike blue-green cyanobacteria or microalgae containing polyphenols, phytochemicals like flavonoids carotenoids which act as antioxidants. Yogurt developed by using low-fat milk 1.5, 2.5, 3.5% respectively assess life spread. acquired data inspected two-factor factorial designs (two-way analysis variance) LSD (Least significant difference) test used for relative comparison treatments. Physicochemical characteristics in were 75.6% moisture, 0.68% ash, 4.20 pH, 1.16% acidity, 0.24mg iron. Sensory evaluation done different periods (0, d). current revealed that can be utilization substance’s benefits return boost human health.