MACÊDO, J. R. A. A.; http://lattes.cnpq.br/9440566466853699; MACÊDO, Joanna Regina Alves de Araújo.
Abstract:
Yogurt has several health benefits, and for this reason it has been widely consumed, as it aids
absorption, digestion, and the intestinal microbiota. In addition, its composition is rich in
calcium, vitamins, iron, protein, phosphorus, and other minerals, and its nutritional value can
increase even more with the addition of new products. Spirulina is a microalgae that has been
used in the market as a food or supplement able to promote functionality, also called
Arthrospira platensis. Therefore, the objective was to elaborate a natural yogurt with Spirulina
platensis and evaluate its physicochemical characteristics. This is a quantitative and
experimental laboratory research developed in the Laboratory of Technique and Dietetics and
the analyses were performed in the Bromatology Laboratory of UFCG-CES. For this, three
formulations of yogurt were prepared, two with added S. platensis (1% and 2%) and another
without the addition of S. platensis. Afterwards the physicochemical analyses were
performed. The means were compared by the Tukey test, considering the significance level of
5% (p<0.05). The results showed an increase in the content of minerals, acidity, protein, pH
and lipid in the formulations added Spirulina. As for the humidity, it decreased according to
the added inputs, promoting a decrease in the humidity of the final product. Finally, a product
of high nutritional value was found, with positive results regarding the protein content,
considering that Spirulina increased the nutritional value.
