Background Chocolate is consumed by people of all ages in all segments of society
throughout the world. The popularity of this food is mainly associated with its potential to …

Health and technical aspects of inulin have led to its wide applications in the food industry.
Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in …

Yogurt is a fermented dairy food produced by lactic acid bacteria (LAB). Moringa oleifera is
known for its bioactive properties. The aim of this study was to evaluate the effects of …

Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2,
3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The …

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich
pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent …

In order to study the mechanism of high viscosity of Sayram ketteki yoghurt, the growth,
acidification properties, in situ exopolysaccharides (EPS) production of Lactobacillus …

This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea
var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4° C). Set yogurt …

Four plant-derived polysaccharides including okra polysaccharide (OP), apple pectin (AP),
sodium alginate (SA) and konjac glucomannan (KGM) were studied in yoghurt formulation to …

Levan, a class of fructan with complex structure, has been found to have potential as a
prebiotic. In this study, the polysaccharide was produced by in vitro catalysis (Cata-lev) …

Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and
subtropical regions of the world. Banana is a major source of macro‐elements, especially …