ItemArticle

Microencapsulated spirulina fortified yoghurt - An insight into physicochemical and sensory properties

Title
Microencapsulated spirulina fortified yoghurt - An insight into physicochemical and sensory properties
Creator
Akshay, P.; Paul, Preethy Treesa; Joy, Jean Mary; Ajeeshkumar, K.K.; Amruth, P.; Rosemol Jacob, M.; Gopika, R.; Ninan, George; Mathew, Suseela
Description
Yoghurt is a widely consumed dairy product having good nutritional and functional properties. Incorporation of spirulina can enhance its health benefits due to its rich protein and antioxidant activity. However, direct addition affects sensory attributes, leading to reduced consumer acceptance. This study evaluates the impact of microencapsulated Spirulina-fortified yoghurt (ME-SP yoghurt) (treatment) on its physicochemical, microbiological and sensory properties, comparing it with plain yogurt as the negative control and Spirulina-incorporated yoghurt (without encapsulation) as the positive control. Results indicated that spirulina incorporation increased protein content in both positive control and treatment, but negatively influenced sensory acceptance in treatment due to colour and flavour changes. Microencapsulation effectively masked undesirable sensory characteristics while preserving nutritional benefits and an increase in protein content by 4.05%. More quantity of spirulina (1%) could be added to yoghurt when we used encapsulated spirulina than spirulina without encapsulation (0.5%). Textural analysis showed improved viscosity and stability in the microencapsulated sample than PC and NC. Microbiological analysis confirmed the probiotic viability in all samples within the acceptable range, based on the Food Safety and Standards Authority of India (FSSAI) and Codex Alimentarius standards for fermented dairy products. Sensory evaluation revealed that microencapsulation significantly enhanced flavour (7.9) compared to direct spirulina addition (6.96). This study concludes that microencapsulation is a viable technique to enhance the functional properties of spirulina-enriched yoghurt while maintaining its sensory appeal. 2025 Indian Council of Agricultural Research.
Source
Indian Journal of Fisheries;Volume;72;Issue;3;pp.153-163
Date
01-01-2025
Publisher
Indian Council of Agricultural Research
Subject
Fortification; Microencapsulation; Physicochemical properties; Spirulina; Yoghurt
Coverage
Akshay P., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Marine Sciences, Cochin University of Science and Technology, Kerala, Kochi, 682 022, India; Paul P.T., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Marine Sciences, Cochin University of Science and Technology, Kerala, Kochi, 682 022, India; Joy J.M., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Marine Sciences, Cochin University of Science and Technology, Kerala, Kochi, 682 022, India, Department of Zoology, St. Teresas College (Autonomous), Ernakulam, Kerala, Kochi, 682 011, India; Ajeeshkumar K.K., Kelappaji College of Agricultural Engineering and Food Technology, Kerala Agriculture University, Tavanur P. O., Kerala, Malappuram, 679 573, India; Amruth P., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Marine Sciences, Cochin University of Science and Technology, Kerala, Kochi, 682 022, India, Department of Life Science, Christ University, Hosur Main Road, Bhavani Nagar, Karnataka, Bengaluru, 60 029, India; Rosemol Jacob M., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Marine Sciences, Cochin University of Science and Technology, Kerala, Kochi, 682 022, India; Gopika R., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India, Faculty of Fisheries Management, Kerala University of Fisheries and Ocean Studies, Panangad, Kerala, Kochi, 682 506, India; Ninan G., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India; Mathew S., ICAR-Central Institute of Fisheries Technology, Kerala, Kochi, 682 029, India
Rights
All Open Access; Gold Open Access
Relation
ISSN: 9706011;
Format
online
Language
English
Type
Article

Citation

Akshay, P.; Paul, Preethy Treesa; Joy, Jean Mary; Ajeeshkumar, K.K.; Amruth, P.; Rosemol Jacob, M.; Gopika, R.; Ninan, George; Mathew, Suseela, “Microencapsulated spirulina fortified yoghurt - An insight into physicochemical and sensory properties,” CHRIST (Deemed To Be University) Institutional Repository, accessed June 18, 2026, https://archives.christuniversity.in/items/show/23370.

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