Vol. 11, Special Issue 6 (2022)

Author(s):
R Ilavarasan, L Vijay and N Karthikeyan

Abstract:
The present study was aimed to develop protein-enriched functional yoghurt using spirulina as a source of protein and replacement of cane sugar with natural honey and to assess the sensory and textural properties of the developed functional yoghurt. Different levels of spirulina (0.2%, 0.4%, 0.6% and 0.8%) were added to the yoghurt to assess the optimum level of inclusion based on the sensory evaluation. Seven different treatments of protein-enriched and honey fortified yoghurt samples were prepared for this study. The treatments were denoted as T1 (Spirulina 0.6% without replacement of cane sugar), T2 (Spirulina 0.6% and 1% replacement of cane sugar with honey), T3 (Spirulina 0.6% and 2% replacement of cane sugar with honey), T4 (Spirulina 0.6% and 3% replacement of cane sugar with honey), T5 (Spirulina 0.6% and 4% replacement of cane sugar with honey), T6 (Spirulina 0.6% and 5% replacement of cane sugar with honey) and T7 (Spirulina 0.6% and 6% replacement of cane sugar with honey). The developed protein enriched and honey fortified yoghurt was subjected to textural and organoleptic evaluation. Accordingly, spirulina at the rate of 0.6 per cent and 50 per cent replacement of cane sugar with natural honey was found to be superior in terms of sensory and textural qualities for inclusion in protein enriched functional yoghurt and was found to be more beneficial with numerous therapeutic properties and good probiotic viability.