The effect of spirulina platensis on quality characteristics of probiotic yogurt

Some functional ingredients are added in order to increase the aroma of probiotic yoghurt in the functional food category, to add a pleasant smell to the product and to create extra positive effects in terms of health. Spirulina platensis, which is produced in our country, has become one of the products used in this field with its positive effects on antioxidant, antimicrobial and health. In this study, Bifidobacterium animalis, Lactobacillus acidophilus probiotic cultures are added to the yogurt, besides adding Spirulina platensis, it is aimed to obtain a new product that provides extra benefits in terms of health as well as making the probiotic yogurt a functional product. In this study, changes in the physico-chemical, microbiological, textural and sensory quality of the probiotic yogurts with Spirulina platensis powder were investigated. Experimental yogurts were stored at +4 ºC for 28 days and analyzed on days 0, 7, 14, 21 and 28 of the enclosure. According to the results obtained, the amount of soluble-insoluble dietary fiber in our yogurt samples containing Spirulina platensis was found to be higher than the control group. Due to the increase in the amount of Spirulina platensis in yoghurt samples, water holding capacity, dry matter, ash and protein amounts increased. Coliform group bacteria were found less frequently in samples containing Spirulina platensis, and were not seen in any of the samples after the 7th day of storage. Increases in total mesophilic aerobic bacteria, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis numbers were found in the yogurt groups containing Spirulina platensis. According to the sensory analysis results, the most admired group was D group samples with the highest Spirulina platensis concentration in its structure with 1%. The data obtained showed that the addition of Spirulina platensis to probiotic culture supplemented yogurts generally caused positive changes in the quality of the product.