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<p>In the current research, algae fibre (β glucan) enriched yogurt was developed by optimizing the concentration of algal β glucan (1–4%) and sodium alginate (0 -0.4%) with incubation time (6–10&#xa0;h) using central composite design, response surface methodology (RSM). The addition of β glucan resulted in improved water holding capacity, firmness, and overall acceptability of the yogurt. A significant decrease in the syneresis was observed as the β glucan content increased. Rheological studies demonstrated higher values of storage modulus than loss modulus, indicating higher elasticity and improved stress recovery. The scanning electron microscopy revealed complexing of algal β glucan and casein micelles thereby improving the structure and providing physical support against any shear stress. Thus, algal β glucan was found competent substitute in the development of fibre rich yogurt.</p>

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Formulation and development of agal fibre supplemented yogurt: effect of ingredients on physiochemical, textural, rheological and microstructural properties

  • 期刊论文

  • 发表日期：

    2025年10月23日

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  • Sameer Ahmad,
  • Mehvish Habib,
  • Sakshi Singh,
  • Kulsum Jan,
  • Jatindra K. Sahu,
  • Suhaib Hasan,
  • Khalid Bashir

摘要

In the current research, algae fibre (β glucan) enriched yogurt was developed by optimizing the concentration of algal β glucan (1–4%) and sodium alginate (0 -0.4%) with incubation time (6–10 h) using central composite design, response surface methodology (RSM). The addition of β glucan resulted in improved water holding capacity, firmness, and overall acceptability of the yogurt. A significant decrease in the syneresis was observed as the β glucan content increased. Rheological studies demonstrated higher values of storage modulus than loss modulus, indicating higher elasticity and improved stress recovery. The scanning electron microscopy revealed complexing of algal β glucan and casein micelles thereby improving the structure and providing physical support against any shear stress. Thus, algal β glucan was found competent substitute in the development of fibre rich yogurt.