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TAVAKOLI LAHIJANI S.A.; SHAHIDI F.; VARIDI M.; MOHEBBI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:2 Page(s): 152-160

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Information Journal Paper

Title

THE EFFECT OF "SPIRULINA PLATENSIS" BIOMASS ON ACIDIFICATION KINETICS AND MICROSTRUCTURAL CHARACTRISITICS OF YOGURT

Author(s)

TAVAKOLI LAHIJANI S.A. | SHAHIDI F. | VARIDI M. | MOHEBBI M. | Issue Writer Certificate

Keywords

SPIRULINA PLATENSISQ2

BIOMASSQ1

YOGURTQ2

ACIDIFICATION KINETICSQ2

MICROSTRUCTUREQ2

Abstract

SPIRULINA PLATENSISis a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of SPIRULINA PLATENSIS powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization and at same time with starter culture) was studied on the MICROSTRUCTURE and acidification characteristics of YOGURT during fermentation time. The results showed that different levels of Spirulina BIOMASS had significant effect on ACIDIFICATION KINETICS parameters of YOGURT samples (p<0.01). The interactive effect between different levels of BIOMASS and stage of addition had significant impact on the time needed for reaching to the maximum acidification rate (p<0.05). MICROSTRUCTURE study of particles aggregation during fermentation time represented a slowdown trends in YOGURT containing 2% of Spirulina compared to the control sample. SEM images of YOGURT gel network in micrographs also demonstrated the positive effects of Spirulina BIOMASS in the range of 0.5 and 1 percent on the strength of YOGURTs protein network.

Cites

OPTIMIZATION OF TRADITIONAL IRANIAN ICE CREAM FORMULATION ENRICHED WITH SPIRULINA USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

TAVAKOLI LAHIJANI, S.A., SHAHIDI, F., VARIDI, M., & MOHEBBI, M.. (2015). THE EFFECT OF "SPIRULINA PLATENSIS" BIOMASS ON ACIDIFICATION KINETICS AND MICROSTRUCTURAL CHARACTRISITICS OF YOGURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(2), 152-160. SID. https://sid.ir/paper/143733/en

Vancouver: Copy

TAVAKOLI LAHIJANI S.A., SHAHIDI F., VARIDI M., MOHEBBI M.. THE EFFECT OF "SPIRULINA PLATENSIS" BIOMASS ON ACIDIFICATION KINETICS AND MICROSTRUCTURAL CHARACTRISITICS OF YOGURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(2):152-160. Available from: https://sid.ir/paper/143733/en

IEEE: Copy

S.A. TAVAKOLI LAHIJANI, F. SHAHIDI, M. VARIDI, and M. MOHEBBI, “THE EFFECT OF "SPIRULINA PLATENSIS" BIOMASS ON ACIDIFICATION KINETICS AND MICROSTRUCTURAL CHARACTRISITICS OF YOGURT,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 2, pp. 152–160, 2015, [Online]. Available: https://sid.ir/paper/143733/en

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