Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty Publications Article Faculty Publications -Articles Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Akshay, P.; Paul, Preethy Treesa; Joy, Jean Mary; Ajeeshkumar, K.K.; Amruth, P.; Rosemol Jacob, M.; Gopika, R.; Ninan, George; Mathew, Suseela Title A name given to the resource Microencapsulated spirulina fortified yoghurt - An insight into physicochemical and sensory properties Date A point or period of time associated with an event in the lifecycle of the resource 01-01-2025 Source A related resource from which the described resource is derived Indian Journal of Fisheries;Volume;72;Issue;3;pp.153-163 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.21077/ijf.2025.72.3.166590-17" target="_blank" rel="noreferrer noopener">https://doi.org/10.21077/ijf.2025.72.3.166590-17</a> <br /><br /><a href="https://www.scopus.com/pages/publications/105020419389?origin=resultslist" target="_blank" rel="noreferrer noopener">https://www.scopus.com/pages/publications/105020419389?origin=resultslist</a> Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant 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 Description An account of the resource 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. Subject The topic of the resource Fortification; Microencapsulation; Physicochemical properties; Spirulina; Yoghurt Publisher An entity responsible for making the resource available Indian Council of Agricultural Research Relation A related resource ISSN: 9706011; Language A language of the resource English Type The nature or genre of the resource Article Rights Information about rights held in and over the resource All Open Access; Gold Open Access Format The file format, physical medium, or dimensions of the resource online