Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis

Nandakumar, Keerthana; Bhavyasree, P. S.; Thomas, M. T.

doi:10.1007/s13197-021-05106-4

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…They should not be stored for more than 7 days. Since contamination of yeast and bacteria will occur likely in all types of yoghurt after that period [8]. Yoghurt is good source of protein, riboflavin, vitamin B12, calcium, magnesium and potassium as well.…”

Section: Introductionmentioning

confidence: 99%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.

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Section: Introductionmentioning

confidence: 99%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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“…Most beneficial features of such fortification include increased antioxidant properties, amino acid content, increased textural qualities of the fortified yoghurt, increased total viability count of both lactic acid bacteria and probiotic strain Lactobacillus rhamnosus, and increased nutritional quality of the fortified yoghurt. Similar to M. oleifera, several fruit pulps, cereals, vegetables, and extracts have been introduced to yoghurt to improve its functional and nutritional qualities, serving as a gelling, water-binding, and thickening agent (Vénica et al, 2020;Nandakumar et al, 2021;Illupapalayam et al, 2014;…”

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confidence: 99%

Yoghurt fortification with Moringa oleifera: nutritional and production aspects

Adepoju

2024

Mljekartvo

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Yoghurt is a nutrient-dense dairy food product produced by lactic acid bacteria that enhances digestion and nutrient absorption, as well as sustains gut flora. However, it is a low-phenolic food. In addition to being a potential food delivery system, creating unique yoghurts with plant-derived ingredients has become more popular. Increasingly, Moringa oleifera remains a popular phytotherapeutic plant known for its antioxidant properties, given the presence of a wide range of phenolic compounds. Adding M. oleifera to yoghurt, therefore, would enhance both mineral and phenolic compositions, as well as promote the growth of probiotic bacteria. In this review, the nutritional and production aspects of M. oleifera to fortify yoghurt is discussed. The obtained findings on M. oleifera’s therapeutic properties consolidate it as a promising ingredient for yoghurt fortification, as demonstrated by its nutritional and functional impact on yoghurt. Given that yoghurt production requires adherence to specific standardized thresholds, the rich polyphenolic content of M. oleifera, which adds an astringent taste, requires future studies to overcome this challenge.

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Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree

Parhusip,

Budiman,

Hendriko

2024

Food Bioprocess Technol

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Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis

Cited by 4 publications

References 13 publications

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Yoghurt fortification with Moringa oleifera: nutritional and production aspects

Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree

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