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Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks |
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| Authors: | H Beheshtipour A M Mortazavian R Mohammadi S Sohrabvandi K Khosravi‐Darani |
| Affiliation: | 1. Students’ Research Committee, Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst., Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti Univ. of Medical Sciences, , P.O. Box 19395‐4741 Tehran, Iran;2. Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst., Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti Univ. of Medical Sciences, , P.O. Box 19395‐4741 Tehran, Iran;3. Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti Univ. of Medical Sciences., , P.O. Box 19395‐4741 Tehran, Iran |
| Abstract: | Viability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent research. Spirulina and Chlorella are the most widely noted microalgae for fermented milks. They affect not only the viability of probiotics in final product but also the sensory attributes of them. Incorporation of microalgae into probiotic fermented milks along with enhancing the viability of probiotics would increase their functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as “functional food.” This article reviews the effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics. |
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