Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis

Abstract

Arthrospira platensis is a microalgae generally known as a source of bioactive compounds and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics, and antioxidant activity of traditional kefir by addition of A. platensis. In the study, the traditional kefir samples were prepared by the addition of A. platensis at 0.05%, 0.1%, 0.5%, 1%, and 2% (w/v) by considering generally recommended daily intake rate and consumer's acceptability. The sensory analysis scores showed that kefir with 0.05% and 0.1% A. platensis have the highest score, in which case the protein in the kefir slightly increased from 27 to 37 mg/ml. The addition of 1% A. platensis to kefir was found to increase amino acid contents. Some slight differences in calcium content were observed; however, there was a fourfold increase in iron. Palmitic and oleic acids (28.94% and 19.04%) were the most abundant fatty acids. The result indicated that A. platensis addition increased the antioxidant activities (FRAP and DPPH) of kefir, and addition of traditional kefir by A. platensis is a suitable way to increase the nutritional value of kefir. Practical applications Kefir is well-known, nutritional and functional fermented beverage that has a unique taste and high nutritional quality. Arthrospira platensis also is known to have been consumed since ancient times and has come to the fore especially in recent years due to its essential amino acids, fatty acids, vitamins, and minerals. Although both, kefir and A. platensis, have strong and weak sides, adding different levels of A. platensis to traditional kefir increased amino acid contents, iron, fatty acid, and antioxidant activities. In this study, the nutritional effects of the addition of an acceptable level of A. platensis to traditional kefir were reported.