Results 171 to 180 of about 73,371 (209)

Production and quality assessment of probiotic yoghurt

Nigerian Food Journal, 2010
Probiotic yoghurts were produced using lactic acid bacteria (probiotic) isolates code named CHC (probiotic) and HM7 (L. fermentum). Products were stored at different temperatures and evaluated for quality. Control yoghurt and probiotic yoghurts were assessed for changes in pH, taste and yoghurt flavour during storage at 28 30 C, 4 - 8 C and -7 C.
Onyibe, J, Ojeniyi, S, Ugokwe, P, Mordi, J, Ogundeji, R   +4 more
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Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

International Dairy Journal, 1997
Viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commercial starter cultures. The titratable acidity, pH and dissolved oxygen content showed similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the
Nagendra P Shah
exaly   +4 more sources

Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

International Journal of Food Science and Technology, 2009
SummaryThe effect of yoghurt bacteria and probiotic culture on the textural characteristics of mango soy fortified probiotic yoghurt (MSFPY) is studied. The TA‐XT2 Texture Analyser was used to measure the textural characteristics of MSFPY prepared from blends containing varying proportions of yoghurt bacteria [Streptococcus thermophilus (ST ...
Pradyuman Kumar, Hari Niwas Mishra
exaly   +2 more sources

Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

Food Science and Technology International, 2021
From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/10 9 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L.
Saranya Wongrattanapipat, Anchukorn Chiracharoenchitta, Budsarin Choowongwitthaya, Prapatson Komsathorn, Orawan La-ongkham, Sunee Nitisinprasert, Paiboon Tunsagool, Massalin Nakphaichit   +7 more
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Application of Probiotics in Folate Bio-Fortification of Yoghurt

Probiotics and Antimicrobial Proteins, 2019
Folate deficiency is a public health concern affecting all age groups worldwide. The available evidence reveals that adding probiotic bacteria to the yoghurt starter cultures during yoghurt production process under fermentation conditions increases the folate content of yoghurt. The present study was conducted to measure two folate derivatives, i.e., 5-
Mohammad, Khalili, Aziz Homayouni, Rad, Ahmad Yari, Khosroushahi, Hadi, Khosravi, Somayeh, Jafarzadeh   +4 more
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ACE-inhibitory activity of probiotic yoghurt

International Dairy Journal, 2007
In this study, the in vitro angiotensin-converting enzyme (ACE)-inhibitory (ACE-I) activity of peptide fractions from different yoghurt batches was assessed. Inhibition of ACE activity resulted in an overall antihypertensive effect. Yoghurts were prepared either using a sole yoghurt culture including Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and
Donkor, Osaana, Henriksson, A, Singh, TK, Vasiljevic, Todor, Shah, Nagendra P   +4 more
openaire   +3 more sources

Effect of encapsulation on the viability of probiotics in yoghurt

Progress in Nutrition, 2018
Background: It is well established that probiotic bacteria exert myriad of beneficial effects on human health, including antibiotic therapy, improved symptoms of lactose intolerance, resistance against cancer, reduced incidence of diarrhea in humans and production of antimicrobial substances and reducing cholesterol level.
Sakandar, Hafiz Arbab, Afzaal, Muhammad, Zahoor, Tahir, Sadiq, Faizan Ahmed, Ahmad, Farhan, Imran, Muhammad, Yasmin, Adeela, Khan, Qaiser Farid   +7 more
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Evaluation of encapsulation techniques of probiotics for yoghurt

International Dairy Journal, 2003
The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion
Krasaekoopt, W., Bhandari, B., Deeth, H.
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Optimisation of probiotic yoghurt production enriched with phytosterols

International Journal of Dairy Technology, 2015
To optimise the formulation of phytosterol‐enriched probiotic yoghurt, the effect of different concentrations of phytosterols, fat and the probiotic inoculation rate on the survival of Lactobacillus acidophilus LA‐5, Bifidobacterium lactis BB‐12 and physicochemical indices over 14 days of storage was explored.
Parinaz Parsa, Mohammad Alizadeh, Mahmoud Rezazad Bari, Ali Akbarian Moghar   +3 more
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Effect of probiotics on biotechnological characteristics of yoghurt

British Food Journal, 2008
PurposeProbiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated ...
openaire   +1 more source