DEVELOPMENT AND COMPARATIVE EVALUATION OF STORAGE CHANGES IN PROBIOTIC SOY-YOGHURT
نویسندگان
چکیده
منابع مشابه
Biofunctionality of Probiotic Soy Yoghurt
Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins and phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers ...
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abstract: yoghurt is a popular healthy food, consumed by many people. the popularity of this product made it possible to use it as a base in order to produce probiotic preparations. prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. the aim of this research was to study physi...
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The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2019
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2019.9.2.298-301