INFLUENCE OF STIRRED YOGHURT FORTIFICATION WITH SPIRULINA PLATENSIS AND DICTYOTA DIVARICATA ON ITS QUALITY | ||||
| Sinai Journal of Applied Sciences | ||||
| Article 6, Volume 4, Issue 2, August 2015, Page 119-130 PDF (581.3 K) | ||||
| DOI: 10.21608/sinjas.2015.78515 | ||||
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| Authors | ||||
| Mona M. Salama* ; Magdy R. Shahien; Mamdouh M. Kamal | ||||
| Dept. Technol. Food and Dairy Sci., Fac. Environ. Agric. Sci., Suez Canal Univ., Arish, Egypt. | ||||
| Abstract | ||||
| Functional foods are foods that have at least a certain nutritional high value in addition to their regular nutritional properties along with having confirmed medicinal outcome to the consumer. They are produced by adding at some a chemical or microbial ingredients to a food-base, such as milk and milk products. Probiotics and synbiotics are functional foods with microbial enrichment. The stirred yoghurt were prepared from Buffalo's milk (5.5% fat)with added (0.5 and 0.8 (w/w) %) Spirulina platensis and Dictyota divaricata. The samples were stored at 4-6°C and investigated on days 1, 7 and 14. The results showed that Fortification of stirred yoghurt with Spirulina platensis and Dictyota divaricata significantly increases proteins, fat, T.S and vitamin C. in comparison to unfortified stirred yoghurt, the sensory analysis was also performed. Sensory scores of 0.5% Spirulina platensis and Dictyota divaricata stirred yoghurt samples were better than 0.8%.According to final results, the stirred yoghurt samples containing 0.5% (w/w) Spirulina platensis and Dictyota divaricata were selected as the preferable treatment. The main purpose of this research was to monitor the influence of Spirulina platensis and Dictyota divaricata addition to stirred yoghurt onthe chemical, bacteriological and sensory proparties during storage. | ||||
| Keywords | ||||
| Spirulina platensis; Dictyota divaricata; Stirred Yoghurt; Functional foods | ||||
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