Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts
were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Cacaseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g
100 g−1 powders and their potential effect on the different quality characteristics were studied. Total solids, ash, and fat contents were high in low-fat
yogurt added with spirulina powder, while protein content was high in lowfat yogurt enriched with WPCs. The highest level of antioxidant activity (P
< 0.05) corresponded to low-fat yogurt containing spirulina powder, which
had high total phenolic compound content. In WPCs-fortified low-fat
yogurts, the gel exhibited a various structure with a fine network; and it
contained very small pores in size. The highest scores of sensory properties
(P < 0.05) were observed in low-fat yogurt enriched with WPCs |
