Sensory and Physicochemical Characterisation of Functional Yoghurts Containing Probiotic Lactobacillus rhamnosus MGRE enriched by six plants and extracts.
نویسندگان
چکیده
منابع مشابه
Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus
The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...
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in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...
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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 ...
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Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat...
متن کاملeffect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing lactobacillus acidophilus
the aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with lactobacillus acidophilus. soybeans were blended 1:5 w/v with distilled water. the prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. milk was used as the control. all the samples were sterilized and fermented w...
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ژورنال
عنوان ژورنال: Journal of the Advances in Agricultural Researches (Print)
سال: 2023
ISSN: ['2785-9525', '1110-5585']
DOI: https://doi.org/10.21608/jalexu.2023.200950.1128