Desenvolvimento e análise físico-química de iorgute adicionado da microalga Spirulina platensis.

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.