The study assessed the independent and combined effect of two specialty carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a c...

Lactic acid bacteria (LAB) are Gram positive, non-spore forming, Catalase negative, acid tolerant, fastidious, non-motile and facultative anaerobic friendly gut bacteria. They constitute heterogeneous group of industrially important bacteria. In food industries, they used as preservative, acidulant and flavouring agents by the virtue of their probiotic traits. They are also in use as starter cu...

Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products and naturally on some plant surfaces. They are normal residents of the gastrointestinal tract of human beings. Several species are commercially used in production of fermented milks, yoghurt, other dairy and meat products, as well as other foods. The antimicrobial activities of LAB have been kno...

Microencapsulations of Lactobacillus acidophilus in xanthan-chitosan (XC) and xanthan-chitosan-xanthan (XCX) polyelectrolyte complex (PEC) gels were prepared in this study. The process of encapsulation was optimized with the aid of response surface methodology (RSM). The optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan-L. acidophilus mixture (XLM)/chitosan of 1:2.56 correspond...

The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in yoghurt. Guar galactomannans (GG) was purified partially depolymerized using an acid, alkali enzyme to improve its characteristics increase utilization. potential hydrolyzed determined Basel supplemented media. Crude (CGG), (PGG), base (BHGG), acid (AH...

The rheological properties and microstructure of buffalo yoghurt were investigated and compared to bovine yoghurt. Buffalo yoghurt exhibited a greater degree of thixotropy and a higher level of syneresis. These differences can be linked to the underlying microstructure of the yoghurt, which is more porous and contains bigger fat globules compared to bovine yoghurt. This study shows how milk pro...