Quality properties of yoghurt supported with Spirulina Extract

Spirulina platensis is widely used as a natural substitute for synthetic supplements because of its possible health advantages, high protein content, and nutritional value. This study was carried out to investigate the changes in the bacteriological quality (E. coli, Listeria monocytogenes, S. aureus count, and total mould count), chemical composition (protein, fat, and total solids), and sensory properties of yoghurt enriched with different concentrations of Spirulina platensis (0.25, 0.5, 1%) in yoghurt. The results indicated that Spirulina platensis is rich in phenolic and flavonoid compounds. So, it did not only improve the bacteriological (Staph. aureus count and mould count), but also increased the shelf life of yoghurt, especially at a concentration of 1%. While the sensory evaluation indicated the 0.5% treated group was the most preferred one, as it increased the shelf life of yoghurt without impairing the sensory attributes. So, Spirulina platensis with its bioactive compounds, including flavonoids and phenolic acids, could be promising in yoghurt manufacturing, as it is important for human health.