Quality Comparison of Probiotic and Natural Yogurt

Hussain, Istikhar; Attiq-ur-Rahman,; Atkinson, Nigel S.

doi:10.3923/pjn.2009.9.12

Cited by 23 publications

(12 citation statements)

References 10 publications

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“…Probiotic bacteria are slow acid producers (Kailasapathy 2006). It is reported that, in probiotic yoghurt, the lactobacilli will grow continuously in the pH range 4.0–4.4, as they are also capable of producing acid, so ultimately the acidity of probiotic yoghurt tends to increase (Hussain et al. 2009).…”

Section: Resultsmentioning

confidence: 99%

Optimisation of probiotic yoghurt production containing Zedo gum

Ghasempour

Alizadeh²,

Bari

2011

Int J of Dairy Tech

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A Box‐Behnken design was applied to optimise the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic yoghurt containing a novel exudative Zedo gum. The effect of incubation temperature, probiotic inoculation rate, storage time and Zedo gum concentration on quality indices of the yoghurt were explored. With respect to probiotics viability, probiotic inoculation rate was the most important factor followed by the storage time. Zedo gum did not show any significant effect on probiotics viability. The optimum conditions of probiotic yoghurt production were as follows: probiotic inoculation level, 12.8 g/100 kg of milk; incubation temperature, 41.6 °C; and Zedo gum concentration, 0.13%.

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Section: Resultsmentioning

confidence: 99%

Optimisation of probiotic yoghurt production containing Zedo gum

Ghasempour

Alizadeh²,

Bari

2011

Int J of Dairy Tech

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“…The success of sensory evaluations regarding probiotic products (dairy and nondairy) depends on the methodology applied and the inclusion of similar nonprobiotic products in the test to obtain scientific sound results and also to analyze the main positive/negative points of the food product (Cruz and others 2010). For example, it has been reported that probiotic yogurts displayed similar sensory acceptance to nonprobiotic yogurts (Hekmat and Reid 2006; Hussain and others 2009).…”

Section: Dairy Probiotic Products and Their Sensory Qualitiesmentioning

confidence: 99%

Probiotic Dairy Products as Functional Foods

Granato¹,

Branco²,

Cruz³

et al. 2010

Comp Rev Food Sci Food Safe

397

206

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Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients-functional foods-have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.

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“…The use of yogurt dates back many centuries, although there is no accurate record of the date when it was fi rst made. According to legend, yogurt was fi rst made by the ancient Turkish people in Asia [20]. Yogurt is derived from the Turkish word jugurt, describing any fermented food with acidic taste.…”

Section: Introductionmentioning

confidence: 99%

Effect of yogurt and pH equivalent lemon juice on salivary flow rate in healthy volunteers — An experimental crossover study

Murugesh¹,

Annigeri

Raheel

et al. 2015

IMAS

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Abstract:Background: Xerostomia is a common clinical problem, and diff erent medications have been tried in its management. In the present study, routine dietary products are used to assess their eff ect on salivary fl ow. Aim: To assess the effi cacy of yogurt and lemon juice on increase in salivation and its comparison with that of unstimulated saliva. Materials and Methods: A total of 40 volunteers (aged 19-48) were selected. The pH of yogurt was calculated, and equivalent pH lemon juice was prepared. First, normal resting saliva was collected as baseline followed by every 1 min for 5 min. Patients were given lemon juice or yogurt and then crossed over to the other group to assess the impact of the stimulants on salivary fl ow from 1 to 5 min. Results: The results were analyzed statistically. Comparisons between baseline saliva secretion and that by yogurt and lemon juice (using the ANOVA test) showed that there was a signifi cant increase after treatment at the end of the experiment for both yogurt and lemon juice. However, yogurt showed a signifi cant increase in saliva secretion compared to baseline than lemon juice. Conclusions: Our fi ndings suggest that yogurt is a potential candidate for the treatment of dry mouth.

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Quality Comparison of Probiotic and Natural Yogurt

Cited by 23 publications

References 10 publications

Optimisation of probiotic yoghurt production containing Zedo gum

Optimisation of probiotic yoghurt production containing Zedo gum

Probiotic Dairy Products as Functional Foods

Effect of yogurt and pH equivalent lemon juice on salivary flow rate in healthy volunteers — An experimental crossover study

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