Vol. 9, Issue 5, Part H (2024)

Author(s): Hency Rose, Smitha J Lukose, Vinod Kumar Paswan and Jude Felix

Abstract: A notable expansion in the assortment of dairy products, especially fermented products, has been observed recently in the food market. This may mainly be attributed to medical advice and the evolving preferences of individuals seeking to align their dietary choices with their lifestyle. Cultured buttermilk, a traditional fermented dairy beverage, emerges as a highly suitable product choice within this particular context. This research paper elucidates a comparative analysis between a newly developed cultured buttermilk, enriched with high protein microalgae Spirulina platensis, and a commercially available buttermilk sample. A comprehensive investigation was conducted to examine the physicochemical characteristics and antioxidant properties of buttermilk. The market sample exhibited notable levels of antioxidants and total phenolic content, which can be attributed to the inclusion of various spices and beneficial cultures. The profound impact of incorporating 0.25% Spirulina as a natural ingredient in cultured buttermilk is evident in its enhanced physicochemical properties and antioxidant content. Treatment with 0.25% Spirulina increased radical inhibition by 7% over the market sample. Commercial samples had statistically insignificant carotenoid concentrations, but treated samples had 7.83 mg/g. Spirulina increased chlorophyll concentration by 30% above the commercial sample. Total phenolic content was 4.2 mg GAE/100 gm in Spirulina platensis-enriched buttermilk and 1.2 mg in commercial buttermilk. This fortification technique not only improves the nutritional value of the buttermilk but also imparts functional health benefits.

DOI: 10.22271/veterinary.2024.v9.i5h.1761