Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

Section: Introductionmentioning

confidence: 97%

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Prasanna

Charalampopoulos

2018

“…Similarly, Sperry et al . () stated that continuous ingestion of Minas Frescal cheese containing Lactobacillus casei 01 improved lipid and haematological profiles in hypertensive overweight women. Silva et al .…”

Section: Introductionmentioning

confidence: 99%

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar

2018

The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.

“…; Sperry et al . ).

\begin{matrix} AI = & false[({normalC}_{12 : 0}) + (4 \times {normalC}_{14 : 0}) + ({normalC}_{16 : 0}) false] false/ false[false(normalΣ MUFA false) \\ + (Σ PUFA (n - 6) and (n - 3))] \end{matrix}

\begin{matrix} TI = & false[({normalC}_{14 : 0}) + ({normalC}_{16 : 0}) + ({normalC}_{18 : 0}) false] false/ false[false(0.5 \times normalΣ MUFA false) + false(0.5 \times normalΣ PUFA (n - 6) false) \\ + (3 \times Σ PUFA (n - 3)) + ((n - 3) / (n - 6))] \end{matrix}

…”

Section: Methodsunclassified

Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

İlyasoğlu

Yilmaz

2018

This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water‐holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.