Baobab is a dry land product rich in vitamins and minerals but has remained underutilized. Therefore, value addition of the baobab pulp through incorporation to probiotic yoghurt will promote dietary utilization. Different treatments were made by incorporating different amounts ground pulp. Treatments analyzed for protein, fat, ash moisture content. Total solids, synerisis, titratable acidity, ...

The role of probiotic organisms as alternative or complementary therapy in combating large number of gastro intestinal disorders and their ability to enhance immune response attracts global attention. In addition, their therapeutic use towards cholesterol-lowering activities has further increased their applications as effective probiotics for humans as supplements in milk and yoghurt, since the...

fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...

The isolated and identified bacteria from yoghurt sample are of spp. Lactobacillus. The bacteria of this spp. are lactic acid producers. These spp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies .D...

Reliable methods for selective enumeration of probiotic and lactic acid bacteria (LAB) are required for improving the functional food quality of probiotics. Various methods were evaluated for selective enumeration of seventeen LAB and probiotic strains. Tested sugars failed to select any species however, improved recovery of total LAB count. The strains were viable and physiologically active wi...

Abstract In this study, lactobacillus acidophilus were encapsulated using whey protein concentrate precipitated utilizing salts (Cacl 2 , Zncl ). The highest efficiency of the encapsulation process by extrusion calcium chloride was 66%, followed zinc 24%. Scanning electron microscope (SEM) examination used to study shape for probiotic. condition similar human stomach conditions, viable numbers ...

The scientific literature on probiotics commences with the Russian Nobel laureate, Elie Metchnikoff, who suggested that ingestion of lactic acid-producing bacteria, such as that found in yoghurt, was a protective factor, enhancing longevity and potentially beneficial in treating digestive diseases.1 Probiotic research is a relatively young, but rapidly expanding field. By mid-2010, there were 7...

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...