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Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics
Author(s) -
Alizadeh Khaledabad Mohammad,
Ghasempour Zahra,
Moghaddas Kia Ehsan,
Rezazad Bari Mahmoud,
Zarrin Rasoul
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12625
Subject(s) - probiotic , food science , lactobacillus paracasei , organoleptic , nutraceutical , chemistry , rheology , lactobacillus , biology , bacteria , fermentation , materials science , genetics , composite material
In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/ S. platensis may be consideredas a novel nutraceutical formulation.