Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

被引：54

作者：

Khaledabad, Mohammad Alizadeh ^{[1
]}

Ghasempour, Zahra ^{[2
]}

Kia, Ehsan Moghaddas ^{[3
]}

Bari, Mahmoud Rezazad ^{[1
]}

Zarrin, Rasoul ^{[4
]}

机构：

[1] Urmia Univ, Dept Food Sci & Technol, Fac Agr, 11km SERO Rd, Orumiyeh 5756151818, Iran

[2] Tabriz Univ Med Sci, Fac Nutr & Food Sci, Dept Food Sci & Technol, Daneshghah St,Atar Neishabori Ave, Tabriz 5166614711, Iran

[3] Maragheh Univ Med Sci, Dept Food Sci & Technol, North Moallem St, Maragheh 5513737196, Iran

[4] Urmia Univ Med Sci, Sch Med, Nutr Dept, Sero Ave, Orumiyeh 5715799313, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

关键词：

Spirulina platensis; Probiotic yoghurt; Zedo gum; Antioxidant capacity; Rheological properties; SPIRULINA-PLATENSIS; CHLORELLA-VULGARIS; SUPPLEMENTATION; FERMENTATION; ACIDOPHILUS; ANTIOXIDANT; VIABILITY; BIOMASS; POWDER;

D O I：

10.1111/1471-0307.12625

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.

引用

页码：67 / 75

页数：9

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