Influence of different concentrations of Spirulina platensis on some physicochemical and sensory properties of probiotic spinach yoghurt

Functional foods are among the topical issues in nutrition, nutritional foods, medicine and health fields. Considering the unique properties of Spirulina platensis, it can be used to enrich yogurt. In this research, the effect of micro algae; Spirulina platensis in the concentrations of 0.3, 0.5 and 0.8 percent was examined on selected physicochemical properties such as pH, titratable acidity, dry matter, protein, syneresis, iron, color and viscosity (on the 0, 7th, 14th, 21st days) and sensory properties (on the first and last days of storage time) of probiotic yogurt containing 10 and 13 % spinach. The results showed that various concentration of micro algae increased titratable acidity, without any visible changes in pH and reduced syneresis. Spirulina platensis was effective on the values L, a and b color of yoghurts, also reduced viscosity of samples. Protein and iron of the yoghurts that enriched with micro algae increased. In overall acceptability evaluation, probiotic yogurt with 0.5 % algae and 10 % spinach had the highest score. The mentioned treatment was described at a desirable level in related to physicochemical properties examined; so, this treatment was selected as the best treatment.