Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt.

Niloufar NourmohammadiSabihe Soleimanian-ZadHajar Shekarchizadeh

Published in: Journal of the science of food and agriculture (2020)

Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. © 2020 Society of Chemical Industry.

Keyphrases

anaerobic digestion
mass spectrometry
multiple sclerosis
ms ms
protein protein
amino acid
binding protein
small molecule