Results 11 to 20 of about 3,675 (241)

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt [PDF]

Plants, 2020
The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt.
Ishtiaque Ahmad, Anjum Khalique, Muhammad Qamar Shahid, Abdul Ahid Rashid, Furukh Faiz, Muhammad Asim Ikram, Sheraz Ahmed, Muhammad Imran, Muhammad Asif Khan, Muhammad Nadeem, Muhammad Inam Afzal, Muhammad Umer, Imdad Kaleem, Muhammad Shahbaz, Bilal Rasool   +14 more
doaj   +3 more sources

Acceptability of yoghurt and probiotic yoghurt from goat’s milk

Mljekarstvo, 2001
From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm ...
Rajka Božanić, Ljubica Tratnik, Mirjana Parat   +2 more
doaj   +3 more sources

Probiotic Viability and Bioactive Properties of Buffalo Yoghurt Produced Using High Cholesterol‐Assimilating Probiotic Strains [PDF]

Veterinary Medicine and Science
Background This study aimed to produce yoghurt with reduced cholesterol levels, enhanced antioxidant activity and angiotensin‐converting enzyme (ACE) inhibitory activity while maintaining acceptable health properties, using buffalo milk and probiotic ...
Sinan Akbal, Esra Uğur Geçer, Pelin Ertürkmen   +2 more
doaj   +3 more sources

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp [PDF]

Heliyon, 2018
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were ...
S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera, A. Chandrasekara   +5 more
doaj   +4 more sources

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

Foods
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Nebojsa Ilić, MIONA Belovic, Mladenka Pestoric   +2 more
exaly   +4 more sources

Development of optimized functional clove fortified probiotic yoghurt. [PDF]

J Food Sci Technol, 2023
We focused on assessing the antimicrobial effects of functional yoghurts supplemented with clove and probiotics. The formulation of aqueous clove extract (ACE) incorporated with probiotic yoghurt (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactococcus lactis) was optimised in terms of aqueous clove extract concentrations (2.5-7.5% v/v ...
Saleena LAK, Song AA, Yusof YA, In LLA, Lin NK, Pui LP.   +5 more
europepmc   +3 more sources

PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN [PDF]

Arab Universities Journal of Agricultural Sciences, 2006
Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted
Gehan A.M. Hussein, I.E. Aumara
doaj   +2 more sources

Should yoghurt cultures be considered probiotic? [PDF]

British Journal of Nutrition, 2005
Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus ...
Guarner, Francisco, Perdigon, Gabriela, Corthier, Gerard, G., Salminen, Seppo, Koletzko, Berthold, Morelli, Lorenzo   +5 more
openaire   +8 more sources

Dying in Yoghurt: The Number of Living Bacteria in Probiotic Yoghurt Decreases under Exposure to Room Temperature [PDF]

Digestion, 2010
<i>Background/Aims:</i> While probiotic bacteria are successfully used in the treatment of ulcerative colitis, the effect of commercially available probiotic products is still controversial. Here, we study whether the number of living probiotic bacteria in yoghurts is altered by an interruption of the cold chain. <i>Methods:</i>
Scharl, M, Geisel, S, Vavricka, S R, Rogler, G   +3 more
openaire   +6 more sources

Effect of Short-Term Placebo-Controlled Consumption of Probiotic Yoghurt and Indian Curd on the Streptococcus mutans Level in Children Undergoing Fixed Interceptive Orthodontic Therapy [PDF]

Turkish Journal of Orthodontics, 2019
Objective:To examine the effect of short-term consumption of probiotic yoghurt, Indian curd, and ultra-heated yoghurt as placebo on the levels of salivary and plaque Streptococcus mutans (S.
Singhal Megha, Garg Shalini, Singh A. Varsha, Dhindsa Abhishek, Jain Neetu   +4 more
doaj   +2 more sources