The objective of this work was to examine whether probiotic and conventional yogurts differ
regarding their sensory properties and the consumers' preferences. Using quantitative …

Several studies have addressed the sensory properties of yogurt. However, as the market for
yogurt continues to expand and new varieties of yogurt with novel ingredients emerge …

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%,
3.3%(w/w)) or added sugar (AS, 0%, 3.5%, 7%(w/w)) levels on the sensory properties and …

Although the encapsulation technique has been proved to increase the survival of probiotics
in yogurt, the sensory and acceptance assessment of yogurt containing probiotic beads has …

The objective of this study was to determine the effect of a prebiotic (fructooligosaccharide)
or a synbiotic ingredient (fructooligosaccharide and Lactobacillus acidophilus) on the …

In this study, the possibility of including PROBIOTIC STARTER CULTURE s for making
yoghurt was investigated. Set yoghurts were made using three bio-cultures, all containing …

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C,
and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory …

The popularity of dairy products fortified with prebiotics and probiotics continues to increase
as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to …

The study was conducted to evaluate and compare the quality of probiotic and natural
yoghurt. Several samples of probiotic and natural yoghurt were bought from supermarkets in …

The survival and effect of free and calcium-induced alginate–starch encapsulated probiotic
bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) on pH, exopolysaccharide …