Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 1, Volume 14, Issue 4, April 2023, Page 23-30 PDF (995.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2023.200159.1045 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amany M. Basuny1; Kh. R. AbdelAziz1; Maha M. Bikheet2; Moshira M. Shaban3; M. A. AboelAnin   4
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| 1Department of Agricultural Biochemistry, Faculty of Agriculture, Beni-Suef University, | ||||
| 2Dairy Department, Faculty of Agriculture, Minia University, Egypt | ||||
| 3Plant Protection Department, Faculty of Agric. Minia University, Minia, Egypt | ||||
| 4Department of Agricultural Biochemistry, Faculty of Agriculture, Beni-Suef University, Egypt | ||||
| Abstract | ||||
| Recent societal interest in healthful food has led to the development of functional dairy products that primarily provide health benefits in addition to their essential nutrients. The main objective of the research is to extract, estimate, and fractionation the bio-active and antioxidant compounds and pigments in Spirulina algae and apply their use in a functional yogurt drink that enhances nutritional value by adding pure bee honey to it to give it shape, taste and high nutritional value and replacement of cane sugar with natural honey. Spirulina is added to yogurt drinks at concentrations of 0.5, 1, and 1.5 percent with traditional starters and 0.5, 1, and 1.5 percent with traditional starters plus Bifidobacterium longum. T.S.S, α-Tocopherol, and ash content were determined. With an increase in Spirulina concentration, a decrease in pH was seen during the setting period. Diacetyl, Acetoin, antioxidants, and phytochemicals all increased along with the level of Spirulina. Yogurt drinks made with 1% Spirulina scored similarly to controls for sensory factors like color, and appearance, flavor, and texture. All Yogurt drink samples were mold and yeast free. Liveliness of the Yogurt drink culture when stored at the recommended temperature of 5°C: Control has less overall lactic acid bacteria, but all samples can increase their Spirulina content by 0.5, 1, and 1.5 times as well as their overall bifidobacterial count the progress of storage for all lactic acid bacteria and bifidobacterial up to 15 days the viable count. | ||||
| Keywords | ||||
| Spirulina powder; Phycocyanin pigment; and yogurt drink | ||||
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