Utilization of Spirulina Powder for Enrichment of Ice Cream and Yoghurt
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Date
2011-06-15
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Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
Abstract
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.
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Keywords
Utilization of Spirulina Powder for Enrichment of Ice Cream and Yoghurt