Development of vegan kefir fortified with Spirulina platensis

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dc.authorid0000-0002-8547-7304
dc.authorscopusid57210450340
dc.authorscopusid57222815839
dc.authorscopusid57215610041
dc.authorscopusid54411196400
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorGürbüz, Başak
dc.contributor.authorBölük, Esra
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2022-05-11T14:45:03Z
dc.date.available2022-05-11T14:45:03Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir production at the ratio of 0.25% and 0.50%. The most notable plant-based milk substitutes, soy milk and almond milk, were used to produce kefir. Titratable acidity, pH, water holding capacity, and microbiological counts were measured in kefir samples for 21 days. Additionally, color, antioxidant activity, total phenolic content analysis, and rheological properties were evaluated. Increasing Spirulina platensis concentration increased the counts of lactobacilli and lactococci and the total phenolic content of kefir, whereas pH values of kefir samples decreased. An increase in the Spirulina platensis amount was correlated with lower L*, a*, and b* values than control samples. According to the results, Spirulina platensis can be considered as a promising functional food component to improve the prebiotic potential and bioactive quality of foods.
dc.identifier.doi10.1016/j.fbio.2021.101050
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85104075948
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101050
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9890
dc.identifier.volume42
dc.identifier.wosWOS:000687781400009
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.institutionauthorGürbüz, Başak
dc.institutionauthorBölük, Esra
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBlue-green algae
dc.subjectSpirulina platensis
dc.subjectSoy milk
dc.subjectAlmond milk
dc.subjectVegan
dc.subjectLactic-Acid Bacteria
dc.subjectAntioxidant Capacity
dc.subjectProbiotic Bacteria
dc.subjectChlorella-Vulgaris
dc.subjectSensory Properties
dc.subjectBuffalo Milk
dc.subjectVitamin-C
dc.subjectYogurt
dc.subjectBiomass
dc.subjectFortification
dc.titleDevelopment of vegan kefir fortified with Spirulina platensis
dc.typeArticle

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