DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0099

VLIV PŘÍDAVKU SPIRULINY (ARTHROSPIRA PLATENSIS) NA JAKOSTNÍ PARAMETRY JOGURTU / EFFECT OF SPIRULINA (ARTHROSPIRA PLATENSIS) ADDITION ON YOGHURT QUALITY PARAMETERS

Aneta Kocandová1, Jan Slováček1, Šárka Nedomová1, Barbora Odehnalová1, Veronika Božena Hendrychová1, Adam Kovál1, Vojtěch Kumbár2, Andrea Roztočilová1
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno
2 Ústav techniky a automobilové dopravy, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno


Spirulina (Arthrospira platensis), a cyanobacteria rich mainly in protein and biologically active substances, is gaining more and more popularity as a dietary supplement due to its nutritional profile and positive effect on human health. The combination of yoghurt and spirulina offers the possibility of creating a functional food that combines the nutritional value of both ingredients. This study analyses the chemical composition, viscosity, pH and sensory properties of yoghurt with spirulina. Yogurt with 3% spirulina addition contained the highest amount of dry matter 19.93 ± 0.21 and protein 7.78 ± 0.61 (p ˂ 0.05). The viscosity of the samples increased with spirulina addition (p ˂ 0.05). Spirulina did not affect the pH of the products (p > 0.05). Spirulina addition negatively affected all hedonic descriptors (p ˂ 0.05). Thus, yogurts with a 3% spirulina addition are almost sensory unacceptable.

Keywords: chemical composition, viscosity, functional food

pages: 99-105, online: 2025



References

  1. AOAC (1996): In Fat in meat. 991.36. In W. Horwitz (Ed.), Official methods of analysis. Gaithersburg: Association of Official Analytical Chemists.
  2. AOAC (2002): In Crude protein in meat. 928.08 (7th edition). In W. Horwitz (Ed.), Official methods of analysis. Gaithersburg: Association of Official Analytical Chemists.
  3. AOAC (2005): In Moisture in meat. 950.46 (18th edition). In W. Horwitz (Ed.), Official methods of analysis. Gaithersburg: Association of Official Analytical Chemists.
  4. Bchir, B., Felfoul, I., Bouaziz, M. A., Gharred, T., Yaich, H., Noumi, E., Snoussi, M., Bejaoui, H., Kenzali, Y., Blecker, C., Attia, H. (2019): Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira platensis). | EBSCOhost [online]. Dostupné z: https://openurl.ebsco.com/contentitem/gcd:141523351?sid=ebsco:plink:crawler&id=ebsco:gcd:141523351
  5. Jin, W., Wang, F., CHen, L., Zhang, W. (2025): Machine learning-assisted synthetic biology of cyanobacteria and microalgae. Algal Research [online]. 86, 103911. ISSN 2211-9264. Dostupné z: doi:10.1016/j.algal.2025.103911 Go to original source...
  6. Essa, M. M., Bishir, M., Bhat, A., Chidambaram, S. B., Al-Balushi, B., Hamdan, H., Govindarajan, N., Freidland, R. P., Qoronfleh, M. W. (2023): Functional foods and their impact on health. Journal of Food Science and Technology [online]. 60(3), 820-834. ISSN 0975-8402. Dostupné z: doi:10.1007/s13197-021-05193-3 Go to original source...
  7. Yagmur, N., Sahin S., Yilmaz Ersan, L. (2024): Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties. International Journal of Dairy Technology [online]. 77(3), 724-734. ISSN 1471-0307. Dostupné z: doi:10.1111/1471-0307.13105 Go to original source...
  8. Jena, R., Choudhury, P. K. (2024): Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications. Food Bioscience [online]. 62, 105276. ISSN 2212-4292. Dostupné z: doi:10.1016/j.fbio.2024.105276 Go to original source...
  9. Shakya, M., Verma, P., Sandhu, S. S. (2022): Chapter 2 - Recent advances in microbial diversity usage in fermented dairy microbial products. In: Joginder Singh a Ashish Vyas, ed. Advances in Dairy Microbial Products [online]. B.m.: Woodhead Publishing, s. 19-39 [vid. 2025-01-21]. ISBN 978-0-323-85793-2. Dostupné z: doi:10.1016/B978-0-323-85793-2.00020-5 Go to original source...
  10. Jayasree Joshi, T., Salini S. V., Mohan, L., Nandagopal, P., Arakal, J. J. (2024): Functional metabolites of probiotic lactic acid bacteria in fermented dairy products. Food and Humanity [online]. 3, 100341. ISSN 2949-8244. Dostupné z: doi:10.1016/j.foohum.2024.100341 Go to original source...
  11. Saygili, D., Yerlikaya, O., Akpinar, A. (2023): The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks. Food Bioscience [online]. 54, 102867. ISSN 2212-4292. Dostupné z: doi:10.1016/j.fbio.2023.102867 Go to original source...
  12. Savaiano, D. A., Hutkins, R. W. (2021): Yogurt, cultured fermented milk, and health: a systematic review. Nutrition Reviews [online]. 79(5), 599-614. ISSN 0029-6643. Dostupné z: doi:10.1093/nutrit/nuaa013 Go to original source...
  13. Ramírez-Rodrigues, M. M., Estrada-Beristain, C., Metri-Ojeda, J., Pérez-Alva, A., Baigts-Allende, D. K. (2021): Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. Sustainability [online]. 13(12), 6849. ISSN 2071-1050. Dostupné z: doi:10.3390/su13126849 Go to original source...
  14. Nabti, B., Bammoune, N., Meliani, H., Stambouli, B. (2023): Antioxidant and antimicrobial activities of Spirulina from the region of Tamanrasset, Algeria. Journal of Herbal Medicine [online]. 41, 100748. ISSN 2210-8033. Dostupné z: doi:10.1016/j.hermed.2023.100748 Go to original source...
  15. Priyanka, S., Varsha, R., Verma, R., Ayenampudi, S. B. (2023): Spirulina: a spotlight on its nutraceutical properties and food processing applications. Journal of microbiology, biotechnology and food sciences [online]. 12(6), e4785-e4785. ISSN 1338-5178. Dostupné z: doi:10.55251/jmbfs.4785 Go to original source...
  16. Rose, H., Bakshi, S., Kanetkar, P., Lukose, S. J., Felix, J., Yadav, S. P., Gupta P. K., Paswan, V. K. (2023): Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics. Dairy [online]. 4(2), 271-284. ISSN 2624-862X. Dostupné z: doi:10.3390/dairy4020019 Go to original source...
  17. Lin, J., Pang, Y., Huo, Y., Jiang, J., Zhou, B., Shang, Ch. (2025): Extraction, purification
  18. and characterization of Spirulina phycocyanin. Algal Research [online]. 85, 103861. ISSN 2211-9264. Dostupné z: doi:10.1016/j.algal.2024.103861 Go to original source...