The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint

Document Type : Research Article

Authors

1 Graduated MSc Student, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch

2 Assistant Professor, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch

3 Associate Professor, Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences

Abstract

The changes of dietary habits and enhancing public awareness has caused functional foods to be considered. Request for getting medications and supplements reduce if fermented products are enriched with vitamins, proteins, essential fatty acids and trace elements in natural origins. The plenty of biologically important compounds in algae, provide new opportuny for producing of functional dairy products, Doogh is important as a traditional drink.
In this research, the effect of adding cyanobacter  Spirulina platensis powder (0, 0.3, 0.5 and 0.8 percent w/w) on some physicochemical properties such as pH, titratable acidity, iron level, protein, viscosity, diphasic and organoleptic properties (color, flavour, smell, texture, overall acceptability) into probiotic heated Doogh containing 0.5 and 1% mint powder was investigated. The treatments were stored for twenty-one days at 4 °c and variables were evaluated on first, fourteen, twenty-one days. The results showed the different concentrations of algae prevent changes in pH, the acidity of the Doogh increased (p<0.0001). Adding algae could not reduce the diphasic of the Doogh. Also, the viscosity of the Doogh reduced during storage. Adding algae has the positive on iron and protein of the samples. Mint levels has not significantly effect on investigated indicators (p>0.05). The score of the probiotic Doogh containing 0.3 percent alga, was similar the control treatment at organoleptic evaluation. Therefore, this treatment according to physicochemical properties, organoleptic evaluation and economically was chosen as the best treatment.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 2, Issue 2
March 2015
Pages 59-70

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History

  • Receive Date: 15 June 2014
  • Revise Date: 18 August 2014
  • Accept Date: 24 February 2015

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