Development of potentially probiotic and synbiotic pumpkin frozen desserts
نویسندگان
چکیده
منابع مشابه
Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli
ABSTRACT: Synbiotic products contain both probiotic bacteria and prebiotic compounds. The aim of this study was to produce a synbiotic yogurt with desirable quality. Lactobacillus rhamnosus and Lactobacillus reuteri along with 1.5% prebiotics including inulin, lactulose, and oligofructose were used to make synbiotic yogurt (2.5% fat). The samples were stored at 4oC for 28 days, and their physic...
متن کاملDevelopment of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum.
Synbiotics offer potential in the prophylactic management of gastrointestinal disorders. Therefore, present study evaluates the effect of prebiotics (inulin and gum acacia) on Lactocaillus plantarum for developing a freeze-dried synbiotic product from the selected culture. L. plantarum exhibited the highest specific growth rate (0.23/h) in presence of inulin followed by gum acacia (0.22/h) and ...
متن کاملFermented and Low-Lactose Nonfermented Synbiotic Drinking Desserts Containing Equal Mixture of Lactobacillus Rhamnosus GG and Lactobacillus Paracasei
Background and Objectives: Drinking dessert is a dairy product with high viscosity and great mouth-feel. Use of fresh lactic cheese whey in formulation of this beverage is one of the recent innovations in dessert production. Due to increasing demands for novel probiotic products, preparation of synbiotic drinking desserts with two various species of Lactobacillus can help to increase diversity ...
متن کاملEvaluation of Physicochemical Changes and Survival of Probiotic Bacteria in Synbiotic Yoghurt
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...
متن کاملAntibiotic Susceptibility of Potentially Probiotic Vaginal Lactobacilli
OBJECTIVE To study the antimicrobial susceptibility of six vaginal probiotic lactobacilli. METHODS The disc diffusion method in Müeller Hinton, LAPTg and MRS agars by the NCCLS (National Committee for Clinical Laboratory Standards) procedure was performed. Due to the absence of a Lactobacillus reference strains, the results were compared to those of Staphylococcus aureus ATCC29213. Minimal In...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2019
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2019.1570975