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Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization

  • Pravin Patel
  • Hitesh Jethani
  • C. Radha
  • S. V. N. Vijayendra
  • Sandeep N. Mudliar
  • R. Sarada
  • Vikas S. ChauhanEmail author
Original Article
  • 14 Downloads

Abstract

Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-uniform distribution with undesirable odor and flavor. Through homogenization (200 ± 10 bar), complete dispersion of fresh Spirulina biomass (7% w/w) in milk was achieved and thereafter a carotenoid enriched probiotic yogurt was developed. Confocal microscopy revealed porous Spirulina-milk protein matrix integrated with smaller fat globules in the yogurt. Spirulina led to a 29.56% increase in Lactobacillus acidophilus count, a 20% reduction in fermentation time and a total probiotic count of 1.2 × 107 CFU mL−1. The protein, total chlorophyll, total carotenoid and β-carotene content (on dry w/w basis) were 3.58 ± 0.08 g 100 g−1, 0.407 ± 0.018 mg g−1, 0.235 ± 0.016 mg g−1 and 13.28 ± 0.08 µg g−1, respectively. During storage (18 days at 6–8 °C), the L. acidophilus count reached 8.83 ± 0.11 log CFU mL−1 with 103.03% increase in the viability by day three and the yogurt retained 71.5% carotenoids. The probiotc Spirulina yogurt was found to be acceptable to consumers as evaluated by affective consumer test.

Keywords

Spirulina platensis Homgenization Fresh biomass Probiotic Fermentation β-Carotene 

Abbreviations

Chl

Chlorophyll

Caro

Carotenoids

PCY

Probiotic control yogurt

PSY

Probiotic Spirulina yogurt

Te

Time taken to attain pH 4.6–4.7

SMP

Skimmed milk powder

DW

Dry weight

Notes

Acknowledgements

Financial support from Department of Biotechnology (DBT), Government of India; Grant BT/PR6552/PBD/26/360/2012 is gratefully acknowledged. The authors thank Director, CSIR-CFTRI for his encouragement.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Pravin Patel
    • 1
  • Hitesh Jethani
    • 1
  • C. Radha
    • 2
  • S. V. N. Vijayendra
    • 3
  • Sandeep N. Mudliar
    • 1
  • R. Sarada
    • 1
  • Vikas S. Chauhan
    • 1
    Email author
  1. 1.Plant Cell Biotechnology DepartmentCSIR- Central Food Technological Research InstituteMysuruIndia
  2. 2.Department of Protein Chemistry and TechnologyCSIR- Central Food Technological Research InstituteMysuruIndia
  3. 3.Department of Microbiology and Fermentation TechnologyCSIR- Central Food Technological Research InstituteMysuruIndia

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