The purpose of this study was to establish new food products that increase the nutritional
value and health benefits of the probiotic yogurt currently used in the Western Heads East …

Many probiotic organisms, including Lactobacillus rhamnosus GR-1 have shown significant
promise in supporting the immune function of people living with HIV. Moreover, certain …

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

AbstrAct Effects of addition of several well-known commercially available prebiotics or fibres
(inulin, Himaize, lactitol, lactulose, β-glucan, and maltodextrin) in two levels (1.5 and 3.0%) …

Milk and milk products; particularly yoghurts have almost exclusively been used as media for
probiotic delivery to human being for a very long time. Despite health benefits such products …

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 …

Probiotic bacteria, defined as" living micro-organisms", which upon ingestion in certain
numbers, exert health benefits beyond inherent basic nutrition"(Guarner and Shaafsma …

Highlights Consumers demand the purchase of fortified dairy products. Instrumental (color,
texture) and sensorial attributes are critical tests for novel food. Almond milk has high …

Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR‐1
supplemented with oat (PYO), barley (PYB), quinoa (PYQ), mung bean (PYM) or adzuki …

Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and
flavoured yoghurt (carrot and pineapple) were carried out being proximate composition …