Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

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 ...

Microencapsulation of probiotic cultures for preparation of yoghurt

Probiotics are live microorganisms which transit the gastrointestinal tract and in doing so benefit the health of the consumer. Therapeutic benefits have led to an increase in the incorporation of probiotic bacteria such as lactobacilli and bifidobacteria in dairy products, especially yoghurts. Microencapsulation enhanced the survival of probiotic cultures compared to free cells in yogurts stor...

Yoghurt (dm1!): a Probiotic and Therapeutic View

Should yoghurt cultures be considered probiotic?

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 thermophilus and Lactobacillus delbrueckii sp. bulgaricus)...

Development and Quality Assessment of Flavored Probiotic Acidophilus Milk

Functional foods containing probiotic bacteria (lactic acid bacteria and bifidobacteria) are getting popularity in the world, due to tremendous health benefits conferred by these bacteria. However, the total viable count of bacteria in the final product and the sensory attributes of the product are of higher importance for its consumer acceptability. In this study, flavored (strawberry, pineapp...