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Date Published: 28/02/2025
Abstract Views: 134
Views Online First: 3
DOI: https://doi.org/10.56283/1859-0381/873
Issue
Vol. 21 No. 1 (2025)
Section
ORIGINAL RESEARCH
How to Cite
1.
NGUYEN TQ, TRAN TTH. INFLUENCE OF Spirulina POWDER ON QUALITY OF YOGHURT DURING COLD STORAGE TIME. Tạp chí Dinh dưỡng và Thực phẩm. 2025;21(1):55-64. doi:10.56283/1859-0381/873

INFLUENCE OF Spirulina POWDER ON QUALITY OF YOGHURT DURING COLD STORAGE TIME

Thi Quyen NGUYEN1,, Thi Thu Hang TRAN1
1 Vietnam National University of Agriculture

Main Article Content

Abstract

Aims: The main purpose of this research was to investigate the influence of the powdered Cyanobacterium Spirulina platensis, in addition to plain yogurt, on the survival of lactic acid bacteria during refrigerated storage.


Methods: pH, viscosity, and cell viability of yogurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) under refrigeration conditions in yogurts prepared with (0.2, 0.4, 0.6, 0.8 ( % w/w) and without the addition of Spirulina powder was investigated. The samples of yogurts were stored at 4 °C and investigated on days 1, 7, 14, 21, and 28.


Results: In all yogurt samples supplemented with spirulina powder, the density of lactic acid bacteria was always maintained above 107 CFU/g, while the density of bacteria in the control sample was lower during the storage period. All samples met the requirements for sensory, viscosity, and pH of yogurt during cold storage.


Conclusion: Spirulina powder had a positive effect on the survival of lactic acid bacteria in yogurt during 28 days of cold storage (p ≤ 0.05). Sensory analysis also showed that the yogurt sample supplemented with 0.6% spirulina powder had the highest preference in terms of evaluation criteria.

Article Details

Keywords

𝘚𝘱𝘪𝘳𝘶𝘭𝘪𝘯𝘢, 𝘓𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴. 𝘣𝘶𝘭𝘨𝘢𝘳𝘪𝘤𝘶𝘴, 𝘚𝘵𝘳𝘦𝘱𝘵𝘰𝘤𝘰𝘤𝘤𝘶𝘴 𝘵𝘩𝘦𝘳𝘮𝘰𝘱𝘩𝘪𝘭𝘶𝘴, yougurt

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