Incorporation of vegetables in yoghurt as a source of dietary fibre: A review

Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. defined as food produced by culturing milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of high benefits and sensory attributes. It provides 40% calcium 30-45% phosphorus daily requirement. All essential amino acids (proline glycine) are present Yoghurt. The biological value proteins high. considered rich source high-quality protein. Health associated improve gastrointestinal digestion immune system humans. enriched proteins, carbohydrates, minerals (calcium phosphorus), vitamins (vitamin A, thiamine, riboflavin, niacin, folate cobalamin). protein peptides have many physiological impacts well nutritional value. only deficiency lack dietary fibre. review emphasizes addition fibre boost up