Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder

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...

Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder

Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated.  Materials & Methods: Butter samples (500 ...

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 ...

The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt

Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were eval...

Yoghurt (dm1!): a Probiotic and Therapeutic View