tailieunhanh - Standardization of synbiotic drinkable fruit based yoghurt using Lactobacillus brevis

The demand for foods with specific functional characteristics and nutritional balance is increasing. This study was investigated for the feasibility of symbiotic yoghurt with Lactobacillus brevis as probiotics. This yoghurt was prepared by addition of natural fruits (mango or banana). Hereby the drinkable yoghurt might act as a good source of calcium, Vitamin D and other nutrients. The incorporation of fruits also enhances the flavour of yoghurt establishing the need to optimize the level of inclusion of these fruits in yoghurt. This study was carried out to analyze the effect of inclusion of different levels of fruits and prebiotic into yoghurt thus optimizing the composition of fortified synbiotic drinkable yoghurt. Sensory evaluation was conducted to assess the optimum inclusion levels of the above ingredients in the fortified synbiotic drinkable yoghurt. One way analysis of variance (ANOVA) was conducted to study the significance of difference among the fortified synbiotic drinkable yoghurt | Standardization of synbiotic drinkable fruit based yoghurt using Lactobacillus brevis

• Ẩm thực
• Lactobacillus brevis
• Synbiotic drinkable fruit based yoghurt
• Nutritional balance is increasing
• Symbiotic yoghurt
• Lactobacillus brevis as probiotics
• Phytic acid
• Enzymatic activity
• Phytate hydrolysis
• Zymogram analysis of phytase
• Sour dough
• Lactobacillus plantarum
• Composite flour
• Sour dough bread
• Lignosus rhinocerotis
• Lung carcinoma
• Proteomic analysis
• Bifidobacterium longum
• Shelf life
• Antimicrobial activity
• Indicator bacteria
• Chemical preservative
• Biopreservation of apricot pulp
• Rice bran
• Gamma amino butyric acid
• Production from rice bran
• Technical assessment