Functional Dairy Probiotic Food Development: Trends, Concepts, and Products

Homayouni, Aziz; Alizadeh, Maedeh; Alikhah, Hossein; Zijah, Vahid

doi:10.5772/48797

Cited by 26 publications

(23 citation statements)

References 52 publications

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“…In recent years, the enhancement of new functional dairy products has been very challenging because such products contain bioactive peptides, dietary fibres, flavonoids, carotenoids, conjugated linoleic acids, antioxidants, oligosaccharides, organic acids, calcium and probiotics (Homayouni et al . ; Martins et al . ; Akin and Ozcan ).…”

Section: Introductionmentioning

confidence: 99%

Functional and textural properties of vegetable‐fibre enriched yoghurt

Yıldız

Özcan

2018

Int J of Dairy Tech

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In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.

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Section: Introductionmentioning

confidence: 99%

Functional and textural properties of vegetable‐fibre enriched yoghurt

Yıldız

Özcan

2018

Int J of Dairy Tech

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“…It has 0.3% fat and 6.6% protein on average. Diary probiotic products can be produced by incorporation of probiotic bacteria in both of fermented and unfermented mix as reported by [12]. The work done on the diary probiotic products is summarized in (Table 1).…”

Section: Functional Dairy Productsmentioning

confidence: 99%

“…The presence of the prebiotics inulin and oligofructose can promote growth rates besides increased lactate and short chain fatty acids production [28] Conventional yoghurt L. acidophilus and B. bifidum Add extra nutritional and physiological values [12] Bio-yoghurt L. acidophilus and B. bifidum Have to retain viability and activity in yoghurt as a probiotic at consumption time. [29] Probiotic milk Lactobacillus acidophilus Remained viable in sweet acidophilus milk over 28 days at 7°C [30] Shah [31] quoted that fermented milk is a prepared through mixed starter fermentation by using a culture comprising of St. thermophilus and L. delbrueckii.…”

Section: Probiotic Ice Creammentioning

confidence: 99%

“…An increased demand for dairy probiotic products comes from health promotion effects of probiotic bacteria which are originally initiated from milk products, bioactive compounds of fermented dairy products and prevention of lactose intolerance. Therefore, development of these products is a key research priority for food design and a challenge for both industry and science sectors [12]. This minireview is an attempt to show some advances that have been made connecting milk and functional diary product.…”

Section: Introductionmentioning

confidence: 99%

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Health Benefits of Milk and Functional Dairy Products

Gasmalla

Tessema

Salaheldin

et al. 2017

MOJFPT

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Dairy products have so far been in the front line in the development of functional foods. Fermented dairy products have traditionally been considered to have health benefits and thus broadening the product range to other types of healthpromoting products is quite natural for the dairy industry. Functional dairy products have recently been increasingly available in the daily-life which has gained increasing popularity in the past few years. Consumers' interest about personal health is reasons in establishing markets for functional dairy products. In the near future we will definitely see more products targeted for special consumer groups. This mini-review provides the reader with a brief overview of the field. It consists of two parts giving state-of-truth information about the following topics: Milk and its health benefits and functional dairy products. This article should be of benefit to everyone involved with food science and nutrition, research on functional diary product, and food product development.

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“…The gut microbiota can be enhanced when probiotics, live health-promoting organisms, are ingested in sufficient quantities to remain viable after passage through the gastrointestinal tract (60). On the other hand, prebiotics, which are dietary components-most often nondigestible carbohydrates-that induce the growth and activity of beneficial bacteria, provide fermentable substrate for bacteria in the colon and remain unsusceptible to viability issues during digestion (61).…”

Section: Prebiotic Probiotic and Symbiotic Propertiesmentioning

confidence: 99%

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

Fernandez

Marette

2017

Advances in Nutrition

133

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Fruit and yogurt have been identified individually as indicators of healthy dietary patterns. Fruits are relatively low in energy density and are an excellent source of antioxidants and prebiotic fibers and polyphenols, which can promote digestive health. Yogurt, on the other hand, is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, vitamin B-12, conjugated linoleic acid, and other key fatty acids. In addition, it contains beneficial bacterial cultures, making it a potential source of probiotics. Yogurt's unique fermented food matrix provides added health benefits by enhancing nutrient absorption and digestion. Combining the intake of yogurt and fruit could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals that have the potential to exert synergistic effects on health. Yogurt consumption has been associated with reduced weight gain and a lower incidence of type 2 diabetes, whereas fruits have established effects on reducing the risk of cardiovascular disease. Yogurt and fruits can be eaten together and may exert combined health benefits through potential prebiotic and probiotic effects. Furthermore, substituting high-energy, nutrient-deficient snacks with fruit and yogurt could reduce the intake of high-calorie obesogenic foods. In light of the positive cardiometabolic impacts of fruit and yogurt and their association with healthy dietary patterns, there is sufficient evidence to warrant further exploration into the potential synergistic health benefits of a combined intake of fruit and yogurt. Adv Nutr 2017;8(Suppl):155S-64S.

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Functional Dairy Probiotic Food Development: Trends, Concepts, and Products

Cited by 26 publications

References 52 publications

Functional and textural properties of vegetable‐fibre enriched yoghurt

Functional and textural properties of vegetable‐fibre enriched yoghurt

Health Benefits of Milk and Functional Dairy Products

Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties

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