Enrichment and optimization of quality characteristics of Doogh (persian yoghourt drink) containing whey protein concentrate, Spirulina platensis algae and Nasturtium Officinale powder

Articles in Press

Document Type : Original Article

Authors

Department of Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

10.22075/jvlr.2026.38862.1185

Abstract

Doogh is a valuable dairy beverage, but during its storage there are some challenges such as phase separation, sedimentation, pH drops and shelf-life reduction, so nowadays many investigations are focused on reducing undesirable quality changes, enrichment and increasing its shelf life. This study aimed to evaluate the effects of Nasturtium officinale, Spirulina platensis algae, and whey protein concentrate on Doogh quality. In this regard, 18 Doogh samples were produced with Spirulina platensis (0, 0.4, and 0.8% w/w), whey protein concentrate (0, 2, and 4% w/w), and Nasturtium officinale powder (0, 0.2, and 0.4% w/w) and stored for 21 days. Results showed that whey protein concentrate and Spirulina platensis significantly increased pH and viscosity (p < 0.05). The highest pH was 4.4 and the highest viscosity was 4.9 cp at the concentrations of 4% whey protein concentrate and 0.8% Spirulina platensis. Whey protein concentrate up to 3% improved the phase stability of Doogh, while at higher amounts, due to increased solid content, phase stability decreased significantly (p < 0.05). Based on the final optimization, the sample containing 1.95% whey protein concentrate, 0.32% Spirulina platensis, and 0.02% Nasturtium officinale powder was identified as the best sample.

Keywords

Main Subjects

Journal of Veterinary Laboratory Research

Articles in Press, Accepted Manuscript
Available Online from 24 May 2026

Files

Share

How to cite

Statistics