Determination of antioxidant and probiotic properties of yogurt with spirulina platensis

Enriching probiotic yoghurts, which are among functional foods, and increasing their positive effects on human health is a widespread area. Due to the rich nutritional content of Spirulina platensis, its use in nutrition and as an additive to foods has recently become widespread. It is thought that phycocyanin, the blue colored protein pigment found in Spirulina platensis, will increase the functionality of foods thanks to its high antioxidant content. In this study, pure control yoghurt with added probiotic culture (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus), yoghurt with Spirulina platensis powder added as well as probiotic cultures, and phycocyanin obtained by extraction from Spirulina platensis added functional yoghurts with enhanced nutritional content. was done. Three functional types of yoghurt obtained; titration acidity determination, dry matter amount, serum separation amount analysis, protein assay, fat amount, total antioxidant activity, total phenolic substance assay, total flavonoid assay, mold and yeast count, Lactobacillus sp. count analyzes were performed. The storage period of the yoghurts continued for 22 days. Various analyzes were carried out on the 1, 8, 15 and 22nd days. According to the results obtained, it was observed that Spirulina platensis and phycocyanin additives increased the number of bacteria in yoghurts on the first day. At the same time, it was determined that it increased the titration acidity values. It was determined that Spirulina platensis and phycocyanin increased the dry matter and water holding capacities of solids and positively affected the quality of yoghurt. Protein content was found to be quite high in phycocyanin added yogurts. Antioxidant activity values in functional yoghurts were found to be considerably higher than in additive-free control yoghurts. It has been determined that the addition of Spirulina platensis and phycocyanin to yoghurts with probiotic culture added provides very positive properties in yoghurts and increases their functionality. Key Words: Functional food, Phycocyanin, Spirulina platensis, Yogurt