Results 211 to 220 of about 3,675 (241)

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
openaire   +1 more source

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
openaire   +1 more source

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

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

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

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

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

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

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