Results 1 to 10 of about 3,675 (241)
Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder [PDF]
Journal of Food and Dairy Sciences, 2020 Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic
E. Abd El-Wahed +2 more
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Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy) [PDF]
Journal of Food Processing & Technology, 2013 Mango soy fortified probiotic yoghurt (MSFPY) was prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Effect of yoghurt cultures Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and probiotic culture Bifidobacterium bifidus (BB), Lactobacillus acidophilus (LA) on physicochemical properties and sensory ...
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Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt
Annals of Agricultural Sciences, 2020 The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and thickener agent on the probiotic viability and physicochemical properties of stirred bio-yoghurt.
Hend Hussein +3 more
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The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production [PDF]
Archives of Biological Sciences, 2014 The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on ...
Radulović Zorica +6 more
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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3
Food Science and Human Wellness, 2022 Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits.
Fengxuan Lang +4 more
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The Effect of Drinking Yoghurt Containing Free and Microencapsulated Probiotic Bacteria on Changes of the Population of These Bacteria in the Digestive System [PDF]
Journal of Kerman University of Medical Sciences, 2015 Background & Aims: Probiotic bacteria have beneficial effects on host's health. However, one of the most important reasons which affect the probiotic activity of a microorganism is its survival during the gut transit.
Fatemeh Shahdadi +5 more
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مجله دانشگاه علوم پزشکی بیرجند, 2017 Background and Aim: In the present study, the possibility of probiotic yoghurt production using Artemisia sieberi hydro- alcoholic extract and also the effects of different concentrations of this medicinal herb on the survival of two probiotic strains ...
Saeed Akbari +2 more
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Mljekarstvo, 2018 This study aimed to investigate the quality attributes of probiotic-fermented low-fat yoghurt enriched with barley β-glucan (BβG) during cold storage (5 °C) for 21 days.
Rafaat Mohamed Elsanhoty +1 more
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Biological Active Compounds Used as Probiotics in Yoghurt
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010 The aims of our work were to study the effect of some prebiotics such molasses, amino acids on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow and goat yoghurt.
Andreea STANILA +2 more
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Mljekarstvo, 2008 The aim of this research was to examine the influence of probiotic strain Bifidobacterium animalis subsp. lactis LAFTI® B94, inulin and transglutaminase on quality and sensory properties of set-style yoghurt. Fresh, homogenized milk with 3,3% of milk fat
Maja Benković +5 more
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