Functionalization of Ricotta cheese with powder of <i>spirulina platensis</i>: physicochemical, sensory, and microbiological properties

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, can be used to produce functional foods. aim this study was develop a novel Ricotta cheese fortified with different amounts spirulina powder (SRC) (0.25 , 0.5, 0.75, 1.0) g/100 g evaluate the effects on cheese’s physicochemical, sensorial, microbiological properties over 21- day storage period at 5°C. had 70.4, 5.02, 6.77, 5.43, 12.06 (as drymatter) protein, lipids, ash, fiber, carbohydrate, respectively. It also concentration including 240.50 mg Gallic acid equivalents/100 g) phenolic compounds 30.79 mg/100 β-carotene. significant increase fat, fibers, carbohydrates, mineral contents. total phenols, β-carotene, 2,2-Diphenyl-1-picrylhydrazyl scavenging capacity SRC increased when compared control. textural were improved, it exhibited more attractive color desirable microstructure. number aerobic bacteria cheese, while no yeasts or mold detected all fresh samples, but they appeared 14th control sample 21st sample. Coliform bacterial cells not observed during storage. addition 0.75 dry-solids SPP found optimum other sensorial properties.