| Popis: |
Spirulina platensis was discussed as an active compound with regard to the combined effects with soy yogurt in dried food formulation. Drying influenced the microscopic, and antioxidant properties of soy yogurts, and could be used to create new functionalities. The present investigation aimed to convert Spirulina platensis enriched soy yogurts to powder form by different drying methodologies such as air, vacuum, freeze, and microwave drying and evaluate the microstructure and antioxidant activity of the powders obtained. Antioxidant activities were assayed by using polyphenol assay, estimation of carotenoid content, DPPH radical scavenging activity and FRAP assay. Structural changes were analyzed using a scanning electron microscope and an X-ray diffraction pattern. Freeze-drying was produced significantly high quality dried Spirulina platensis enriched soy yogurt, i.e. better functional and antioxidant properties (Polyphenol 0.211 Gallic acid equivalent. g-1, p |
