Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization.

Pravin, Patel and Hitesh, J. and Radha, C. and Vijayendra, S. V. N. and Sandeep, N. Mudliar and Sarada, R. and Chauhan, V. S. (2019) Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. Journal of Food Science and Technology, 56 (8). pp. 3721-3731. ISSN 0022-1155

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Abstract

Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-uniform distribution with undesirable odor and flavor. Through homogenization (200 ± 10 bar), complete dispersion of fresh Spirulina biomass (7% w/w) in milk was achieved and thereafter a carotenoid enriched probiotic yogurt was developed. Confocal microscopy revealed porous Spirulina-milk protein matrix integrated with smaller fat globules in the yogurt. Spirulina led to a 29.56% increase in Lactobacillus acidophilus count, a 20% reduction in fermentation time and a total probiotic count of 1.2 9 107 CFU mL-1 . The protein, total chlorophyll, total carotenoid and b-carotene content (on dry w/w basis) were 3.58 ± 0.08 g 100 g-1 , 0.407 ± 0.018 mg g-1 , 0.235 ± 0.016 mg g-1 and 13.28 ± 0.08 lg g-1 , respectively. During storage (18 days at 6–8 C), the L. acidophilus count reached 8.83 ± 0.11 log CFU mL-1 with 103.03% increase in the viability by day three and the yogurt retained 71.5% carotenoids. The probiotc Spirulina yogurt was found to be acceptable to consumers as evaluated by affective consumer test.

Item Type:	Article
Uncontrolled Keywords:	Spirulina platensis Homgenization Fresh biomass Probiotic Fermentation b-Carotene
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Nov 2020 08:33
Last Modified:	25 Nov 2020 08:33
URI:	http://ir.cftri.res.in/id/eprint/14634

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