Hyseni, Arbër and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Dimitrovska, Gordana (2022) Formulation and Processing of Functional Yogurts: A Review. International Journal of Sciences: Basic and Applied Research (IJSBAR), 65 (1). pp. 301-309.
Full text not available from this repository.Abstract
Functional food consumption is increasing due to its proclaimed health benefits. Yogurt is consumed worldwide as a fermented milk product, whereas the market for functional yogurts is growing with the development of new products. Functional yogurts are formulated by the addition of functional ingredients, making them beneficial for the host beyond normal nutrition. Prebiotic, probiotic, and synbiotic yogurts are important groups in functional yogurts. Prebiotic yogurts are formulated by the addition of food components that are nondigestive yet beneficial. Probiotic yogurts are formulated using probiotic starter cultures, which are so-called good bacteria for the human gastrointestinal tract. Synbiotic yogurts are formulated using pro- and prebiotics. Consumer acceptance is the main challenge for their development due to the effects on the rheology of the product and sensory characteristics of the functional yogurts.
Keywords: Functional yogurt; Prebiotic Yogurt; Probiotic Yogurt; Synbiotic Yogurt.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 04 Jul 2023 09:43 |
| Last Modified: | 28 Mar 2024 10:28 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/8546 |
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