Following the growth of food product markets, the production of food with pleasurant flavor and health benefits like the prevention of diseases such as cardiovascular disease, cancers, osteoporosis etc. became competitive. In this respect, products with ingredients which have positive effects on human health in addition to their nutritional value have been manufactured. These products are so-called functional foods. Fortified foods with bio-active components such as probiotics and antioxidants, especially herbal antioxidants, are the most important and widely used functional components (Guarner et al., 2008). Probiotic
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