Abstract
This study aimed to assess the effect of storage on physicochemical characteristics of a functional yogurt enriched with Cyanobacterium Spirulina (Arthrospira platensis). Significant changes were found in titrable acidity, proteins and ashes contents of yogurt by addition of Spirulina and also during 9, 14, 18 and 28th days of storage at 4°C. Therefore, Spirulina-enriched yogurt was characterized by a better nutritional quality, and could be kept at 4°C for 28 days, without impairing its quality.
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Debbabi, H., Boubaker, B., Gmati, T., Chouaibi, M., Boubaker, A., Snoussi, A. (2018). Yogurt Enrichment with Spirulina (Arthrospira platensis): Effect of Storage on Physicochemical Parameters. In: Kallel, A., Ksibi, M., Ben Dhia, H., Khélifi, N. (eds) Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions. EMCEI 2017. Advances in Science, Technology & Innovation. Springer, Cham. https://doi.org/10.1007/978-3-319-70548-4_370
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DOI: https://doi.org/10.1007/978-3-319-70548-4_370
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-70547-7
Online ISBN: 978-3-319-70548-4
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