Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina

Abstract

Fresh buffalo milk was standardized to 1.2 g fat 100 g −1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g −1 , Cacaseinates (Ca-Cns) 1 g 100 g −1 , and spirulina (Spirulina platensis) 1 g 100 g −1 powders and their potential effect on the different quality characteristics were studied. Total solids, ash, and fat contents were high in low-fat yogurt added with spirulina powder, while protein content was high in lowfat yogurt enriched with WPCs. The highest level of antioxidant activity (P < 0.05) corresponded to low-fat yogurt containing spirulina powder, which had high total phenolic compound content. In WPCs-fortified low-fat yogurts, the gel exhibited a various structure with a fine network; and it contained very small pores in size. The highest scores of sensory properties (P < 0.05) were observed in low-fat yogurt enriched with WPCs.

Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

“…The increase in total antioxidant activity in Spirulinafortified yogurt can be ascribed to the antioxidant activity of Spirulina. Similar to those detected by Atallah et al [35], reporting the most outstanding value of antioxidant activity corresponding to low-fat yogurt fortified with Spirulina. The increase in free radical scavenging may be due to the high carotenoids, chlorophylls and phycocyanin in Spirulina powder [36].…”

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

“…This behavior was expected, since A. platensis has a high protein content (around 70% in many cases [ 18 , 19 ]). Specifically, in the studies developed by Atallah et al [ 50 ] it was observed that the protein values were 5.4% for the control sample and 6.2% for the yogurt fortified with 1% A. platensis added before the fermentation process. Similar results were reported by Silva et al [ 51 ] in yogurts with A. platensis added after the fermentation process.…”

“…Silva et al [ 51 ] observed that the antioxidant capacity increased by 150% in yogurts fortified with 1% A. platensis , when compared to the control (yogurt without microalgae addition). Likewise, Atallah et al [ 50 ] and Alizadeh et al [ 57 ] also studied the antioxidant activity of yogurt enriched with 1.0 and 0.5% A. platensis powder and observed a sharp rise in the antioxidant activity corresponding to 200.02% and 110.88% for each treatment. This results from the presence of chlorophyll, carotenoids, and phycocyanin in A. platensis biomass, the release of which can be increased by the interaction with the lactic acid bacteria present in the fermented dairy.…”

“…The yogurt rheology behavior plays a fundamental role in obtaining new formulations, as it is the result of the formation of a three-dimensional network composed of casein, denatured whey proteins and fat globules [ 50 , 72 ]. Yogurt viscosity depends on several factors, such as the species of starter cultures, concentration of starter microorganisms, handling, addition of stabilizers and storage [ 54 ].…”

“…Indeed, yogurts fortified with 0.5% of A. platensis had all sensory attributes with low scores. Atallah et al [ 50 ] also reported that yogurt supplemented with 1% A. platensis showed the lowest scores of all sensory attributes (40.33, 38.33, 6.83 and 85.50% for flavor, body and texture, appearance and total acceptability), when compared to yogurts fortified with whey protein and sodium caseinate. In fact, some authors suggest the use of microencapsulation techniques in order to improve the sensory characteristics of products supplemented with substances of marine origin [ 51 , 69 , 70 , 74 , 75 ].…”