Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

Wanida Pan-utai^1*, Jariya Atkonghan², Tipakorn Onsamark³, Wachiraya Imthalay²

¹Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok, Thailand.

²Division of Fermentation Technology, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand.

³Division of Food Science and Technology, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand.

Corresponding Author Email: ifrwdp@ku.ac.th

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

Arthrospira; Food ingredient; Nutritional composition; Spirulina; Yogurt

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