Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4752950 | Food and Bioproducts Processing | 2017 | 33 Pages |
Abstract
Lactobacillus casei enriched apple pieces, dried raisins and wheat grains were incorporated in yogurt in fresh and freeze dried form to produce a novel probiotic dairy product. The viability of L. casei cells was assessed in the yogurts during storage at 4 °C for 60 days and the effect of the added enriched materials on physicochemical parameters, microbiological characteristics and sensory acceptance of yogurts were evaluated. The apples, raisins and wheat grains improved the viability of embedded L. casei cells resulting at counts around 7 log cfu gâ1 of yogurt after 60 days of storage at 4 °C. Yogurts produced with incorporation of L. casei enriched raisin and wheat grains in particular, presented less syneresis due to their water holding capacity. The above results are encouraging for the production of novel yogurts with improved sensorial and nutritional characteristics in industrial and/or small industrial scale.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Loulouda A. Bosnea, Nikolaos Kopsahelis, Varvara Kokkali, Antonia Terpou, Maria Kanellaki,