Preparation of Synbiotic Yogurt Sauce Containing <i>Spirulina platensis</i> Microalgae Extract and Its Effect on the Viability of <i>Lactobacillus acidophilus</i>

<div>Sensory properties including taste (a), color (b), and texture (c) of different treatments stored in cold storage (<svg height="8.69875pt" id="M131" style="vertical-align:-0.3499298pt" version="1.1" viewbox="-0.0498162 -8.34882 26.097 8.69875" width="26.097pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 214 431 278 520H280V225Z"></path></g><g transform="matrix(.013,0,0,-0.013,9.146,0)"><path d="M535 290V340H323V533H265V340H52V290H265V84H323V290H535ZM535 -22V28H52V-22H535Z"></path></g><g transform="matrix(.013,0,0,-0.013,19.682,0)"><path d="M384 0V27C293 34 287 42 287 114V635C232 613 172 594 109 583V559L157 557C201 555 205 550 205 499V114C205 42 199 34 109 27V0H384Z"></path></g></svg>°C) for 30 days. T1: yogurt sauce samples, T2: samples containing <i>L. acidophilus</i>, T3: samples containing <i>L. acidophilus</i> and 0.5% SPAE, T4: samples containing <i>L. acidophilus</i> and 1% SPAE, and T5: samples containing <i>L. acidophilus</i> and 2% SPAE.</div>

BioMed Research International

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Figure 4

Figure 4: Preparation of Synbiotic Yogurt Sauce Containing <i>Spirulina platensis</i> Microalgae Extract and Its Effect on the Viability of <i>Lactobacillus acidophilus</i> 

Figure 4 | Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus 