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20112
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Subject: Dairy Chemistry × End date: 2011 × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    UTILIZATION OF SPIRULINA POWDER FOR ENRICHMENT OF ICE CREAM AND YOGHURT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2011) PRIYANKA MALIK B. Tech (D. Tech)
    Dairy industry in India has recorded a remarkable growth, as dairy products have traditionally been a major part of Indian diet.
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    ThesisItemOpen Access
    Utilization of Spirulina Powder for Enrichment of Ice Cream and Yoghurt
    (Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2011-06-15) Priyanka Malik; Kempanna, C.; Narasimha Murthy; Ramachandra Rao, H. G.; Prabha, R.
    The interest in spirulina lies in its high level of protein and mineral content besides its excellent functional and health promoting characteristics. Spirulina has great potential use in food formulations. Studies were carried out to replace stabilizer (25, 50, 75 and 100%) in ice cream and enrichment of yoghurt (0.1, 0.2, 0.3 and 0.5%) with spirulina. Replacement of stabilizer with Spirulina had positive effect in enhancing the nutritional value, imparting optimum degree of hardness, pH and acidity in ice cream coupled with improved sensory parameters viz. body and texture, colour and appearance, flavour, meltdown characteristics and overall acceptability scores when compared to that of control. The experimental ice cream samples had better microbiological quality when compared to control throughout storage period. Enrichment of yoghurt with spirulina had positive effect in enhancing the nutritional value, decreased setting time, increased curd strength and acidity of yoghurt coupled with improved sensory parameters viz. colour and appearance, body and texture, whey separation, flavour and overall acceptability scores when compared to that of control. The experimental yoghurt samples had higher viability of S. thermophilus and L. bulgaricus when compared to control throughout storage period. From present study it can be concluded that Spirulina powder can be used in concentration of 0.15 per cent to replace 50 percent stabilizer in ice cream preparation and at 0.3% level for yoghurt preparation. The study paves way for preparation of functional yoghurt and ice cream enriched with spirulina.