Investigation of The effect of Phycocyanin Extracted From Spirulina platensis and Persimmon Powder on Physicochemical and Sensory Characteristics of Yogurt

Yogurt is one of the most widely consumed fermented products obtained from milk that has a positive effect on health due to its high nutritional value. Yogurt enrichment can play a major role in the developmentof consumers’ health level. Spirulina platensisis a blue-green microalga and is rich in protein, essential fatty acids, vitamins, minerals and antioxidant compounds, such as phycocyanin. The aim of the present study was to investigate the...