Preparation and evaluation of yogurts with the addition of chlorela and spirulina

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000077" target="_blank" >RIV/26722861:_____/23:N0000077 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Preparation and evaluation of yogurts with the addition of chlorela and spirulina
Original language description
The objective of this study was to formulate and evaluate yogurts incorporating chlorela and spirulina as key ingredients. The Chlorella vulgaris (hot water extract) and Spirulina maxima dry biomass were used for this purpose. The yogurts were prepared on a semi-operational scale at a dairy company. Overall, the evaluators showed a prefernce for yogurts with chlorela extract compared to those with spirulina biomass. The counts of yogurt bacteria, both immediately after production and after 40 days of storage, met the requirments set by national regulations. Citation: Krausová G., Hyršlová I, Hélová D., Brányik T.: Preparation and evaluation of yogurts with the addition of chlorela and spirulina. Others – Poster. Conference: Agriculture and Food, 11th International Conference, 14. – 17.08.2023, Burgas, Bulgaria.
Czech name
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Czech description
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Project
<a href="/en/project/QK1910300" target="_blank" >QK1910300: Use of wastes from dairies for production of new dairy products and dietary supplements with the addition of microalgae and their components</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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