Abstract
The present work investigated the effect of incorporating fresh spirulina as compared to dried spirulina into yoghurt, at three different concentrations (0.1%, 0.3% and 0.5%). The samples were analysed to determine the physicochemical, rheological and sensory properties, and viability of Streptococcus thermophilus during storage. Interrelationships between the parameters were investigated using the principal component analysis. Supplementing yoghurt with both spirulina forms increased the protein content, acidity, and apparent viscosity, and lessened the syneresis rate. The supplementation of fresh spirulina slightly reduced the viability of bacterium during the storage. Yoghurts fortified with fresh spirulina yielded different colour parameters, a low amount of protein, ash, and viscosity as compared to yoghurt supplemented with dried spirulina. Grouping the variables in the principal component analysis plot indicated that each yoghurt has specific characteristics. Panellists appreciated the yoghurt that was enriched with 0.3% of fresh spirulina more than other formulations and attributed the lowest score to appearance. Overall, it can be concluded that untreated spirulina can be exploited as a natural ingredient to develop novel yoghurt with high nutritional properties. (C) All Rights Reserved