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The development of nutritionally modified and reduced sugar food products has been a global trend in recent years. The enrichment of yoghurt with probiotics, fibre prebiotics, natural colourant and sugar substitutes not only enhances its functional ingredients but also improve the structural properties. In this study, probiotic gel fermentation and technofunctional characteristics of reduced sugar yoghurt with red beetroot bioactive compounds and steviol glycosides from Stevia rebaudiana extracts as natural source of noncaloric sweeteners were investigated.

The self-assembly of nanoparticles into higher organizations in a controlled manner has critical importance for the utility of the unique properties of nanoparticles. The behavior of magnetic Fe(3)O(4) nanoparticles (MNPs) with an average size of 6 nm under an enhanced magnetic force is reported. Upon evaporation of the solvent where the MNPs are suspended, formation of unique micrometer-sized structures is achieved only when there is a patterned surface constructed from sub-micrometer size magnetic beads in between the applied magnetic field and the MNPs. The preliminary results indicate that the combined effect of magnetic field and evaporation rate might help the control of nanoparticle behavior on surfaces and interfaces in constructing higher structures.

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