The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt

Nowadays algae, which are Phototroph  diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.