2026-10-19T01:08:34Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/request

oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/111022026-10-18T20:34:01Zopenairedrivercom_ebyu_10000col_ebyu_10001

Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementationErdaş, Zeynep TubaYangılar, FilizAntioxidant activityChlorella vulgarisMaple syrupPhenolic contentYogurtMedicinal chemistryAntioxidant activitiesControl samplesNutritional profilesNutritional qualitiesOptimisationsQuality attributesThis study aimed to investigate the microbiological, physicochemical, and sensory properties of four different yogurt types produced using varying concentrations of 0.50%, 0.75%, and 1% Chlorella vulgaris, along with 1% maple syrup, to develop a functional yogurt enriched with nutritional content. The viable counts of Lactobacillus and Streptococcus in the yogurts during storage ranged from 6.97 to 8.51 log10 cfu/g and 7.23 to 8.22 log10 cfu/g, respectively. Yeast and mold counts in all samples were found to be below the detectable level (< 2 log10 cfu/g) throughout the storage period. The viscosity of the yogurts ranged from 1063 to 2405 cP, with significant variation observed based on the concentration of Chlorella vulgaris (p < 0.05). The control yogurt had the lowest total phenolic content (47.62 mg GAE/g), while the highest value was found in the yogurt variety produced with 1% Chlorella vulgaris (47.62 mg GAE/g). Additionally, the lowest total antioxidant value (15.49%) was observed in the control sample and the highest (58.90%) in the yogurt with 1% Chlorella vulgaris. The lowest total sugar content (7.37%) was determined in the control sample on the 21st day of storage, while the highest value (16.58%) was found in the yogurt with 1% Chlorella vulgaris. Sensory evaluation revealed that panelists preferred the sample containing 0.50% Chlorella vulgaris and 1% maple syrup. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.Springer2025Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/11102https://doi.org/10.1007/s11694-024-03067-82193-4126enJournal of Food Measurement and Characterizationinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/11102