Results 181 to 190 of about 73,371 (209)

Probiotic viability in yoghurt: A review of influential factors

International Dairy Journal, 2020
Abstract Probiotic yoghurt is a popular functional food product around the world. Delivering an appropriate number of viable probiotic bacteria is critical in determining the health-improving properties of yoghurt. The viability of probiotics in yoghurt can be affected by food components (e.g., sugars, proteins, fat, vitamins, minerals, flavouring ...
Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Masoumeh Arab, Amene Nematollahi   +3 more
openaire   +1 more source

Plain yoghurt vs. yoghurt with probiotic

2002
In this study two kinds of yoghurt (plain yoghurt samples and yoghurt samples with probiotic) were stored within 10 days on two different temperatures and every two days changes aroma profiles (acetaldehyde, diacetyl, ethanol and lactic acid) were established. At the same time sensory evaluation was carried out too.
Vahcic, Nada, Hruškar, Mirjana, Krpan, Marina   +2 more
openaire   +1 more source

Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria

International Journal of Food Microbiology, 2003
Thirty-two bacterial isolates from species commonly used in yoghurts and fermented milks were examined for their ability to synthesise or utilise folate during fermentation of skim milk. The organisms examined included the traditional yoghurt starter cultures, Lactobacillus delbrueckii subsp.
R G, Crittenden, N R, Martinez, M J, Playne   +2 more
openaire   +2 more sources

Development of strained probiotic yoghurt with natural additives

2023
In this study, strained probiotic yoghurts containing additives of beef bone broth, spinach powder, yellow onion peel broth and quince seed gel were produced. Their physicochemical and sensory characteristics were investigated during a storage period of 28 days. The addition of additives increased the acidity (3.85 +/- 0.16).
Yerlikaya, Sabire, Şimşek, Hanife
openaire   +1 more source

Potentiality of probiotic yoghurt as a functional food – a review

Nutrition & Food Science, 2019
PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of ...
openaire   +1 more source

Supplementation of Indigenous Probiotic Bacteria into Yoghurt

2014
Traditional youhurt bacteria, lactobacillus bulgaricus and streptococcus thermohhilus, usually do not survive under acidic conditions and bile concentrations when they encountered in the gastrointestinal tract.Therefore for yughurt to be considered as aprobiotic productct, probiotic bacteria are incorporated as a dietary adjunct.The purpose of this ...
Lestari, Lily Arsanti, Harmayani, Eni, Marsono, Y.   +2 more
openaire   +1 more source

Antagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsule

2012
Antagonism between yoghurt bacteria and probiotic bacteria isolated from four commercial starter cultures, three commercial yoghurts and a probiotic capsule was studied. Streptococcus thermophilus (7 strains), Lactobacillus delbrueckii subsp. bulgaricus (5 strains), Lactobacillus acidophilus (8 strains) and bifidobacteria (8 strains) were isolated and ...
Shah, NP, Joseph, PJ, Dave, RI
openaire   +1 more source

Aroma profiles and sensory evaluation of probiotic yoghurt

1999
The concept of functional foods and probiotics is a novelty in Croatia. The Croatian dairy industry is the first of the former Eastern bloc countries to launch probiotic yoghurt. In this article samples of plain yoghurt with LGG were stored within 21 days on three different temperatures and changes in acetaldehyde, ethanol and diacetyl were established.
Vahcic, Nada, Ritz, Milana, Hruškar, Mirjana   +2 more
openaire   +1 more source

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Journal of Food and Dairy Sciences, 2009
Samia M. El-Dieb, Fawziya H.R. Abd Rabo, Sanaa M. Badran, A. M. Abd El-Fattah, F. M. F. Elshaghabee   +4 more
openaire   +1 more source

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

International Journal of Dairy Technology, 2020
rasoul Zarrin, Mohammad Alizadeh-Khaledabad, Ehsan Moghaddas Kia   +2 more
exaly