The effect of Chlorella vulgaris on the quality characteristics of yogurts sweetened with maple syrup

This study was planned in order to develop a new product that protects and prevents of health by enriching natural sweetener maple syrup and nutrient-rich Chlorella vulgaris with yogurt that is consumed by individuals of all age groups. For this purpose, different concentrations of Chlorella vulgaris (0.50%, 0.75% and 1%) were used together with 1% maple syrup and produced four different types of yogurt including the control group and evaluated their microbiological, physico-chemical and sensory properties. The effects of Chlorella vulgaris and maple syrup on the microbiological properties of yogurt samples were found to be significant (p<0.05). The total number of mesophilic aerobic bacteria in yogurt samples did not decrease below 107 cfu/g during storage. Lactobacillus and Streptococcus viable numbers of yogurts during storage were found to be between 6.97-8.51 and 7.23-8.22 log10 cfu/g, respectively. Maple syrup and Chlorella vulgaris concentrations increased the dry matter, fat, titration acidity, protein, water holding capacity and b* values of the samples, while decreasing pH, syneresis, L* and a* values (p<0.05). The viscosity of yogurts was between 1063-2405 cP and statistically significant depending on the Chlorella vulgaris concentration (p<0.05). Total phenolic content and antioxidant capacities of yogurts produced with Chlorella vulgaris were higher than control yogurt. The lowest total sugar value (7.37%) of the yogurt samples was determined in the K sample on the 21st day of storage, and the highest value (16.58%) in the C sample. Sensory analysis results showed that the effect of Chlorella vulgaris addition on the appearance, taste, color, odor, consistency, acidic taste and general acceptability values of yogurts was statistically significant (p<0.05). The panelists more preferred sample with 0.50% Chlorella vulgaris+1% maple syrup and especially the control group.