Akademik Veri Yönetim Sistemi
AGRIBALKAN 2021, Edirne, Türkiye, 29 Ağustos - 01 Eylül 2021, ss.920-929
Today, food science and technology strives to establish a new fundamental field in the light of
nutritional guidelines. The enrichment of yogurt, which is an important culture of Turkish
cuisine, with additive components in terms of both nutritional and health is one of these
applications. At the same time, because of yogurt is loved by most people, it is accepted as a
good medium to provide and improve the daily intake of nutrients that can prevent diseases and
have positive effects on consumer health. As a result, the studies on enriching the functional
and nutritional values of yogurt are increasing day by day. As an example, we can give the
development of a new product by combining these two valuable products, since algae contain
bioactive compounds or phytochemicals that can benefit health and have valuable nutrients.
Microalgae have been an important part of human nutrition for centuries. Especially Spirulina
and Chlorella are produced on a large scale around the world. Chlorella vulgaris contains
essential amino acids, proteins, ascorbic acid and B complex from vitamins, mineral substances,
β-carotene, chlorophyll and other important compounds necessary for health. The consumers
have changed their preferences instead of synthetic additives and turned to natural additives has
led to an increase in studies on the use of microalgae-based components in foods. However,
considering the effects of consumption of sugary products on chronic diseases such as diabetes
and obesity, it is extremely important to examine the importance of using natural sweeteners
and the production of a new functional and healthy microalgae fermented product in terms of
consumer expectations. The purpose of this review was to examine the use of natural sweeteners
maple syrup and Chlorella vulgaris in yogurt production in the light of scientific data in terms
of the sustainability of our health and a protective/preventive diet