scholarly journals Probiotic Dairy Products as Functional Foods

2010 ◽  
Vol 9 (5) ◽  
pp. 455-470 ◽  
Author(s):  
Daniel Granato ◽  
Gabriel F. Branco ◽  
Adriano Gomes Cruz ◽  
José de Assis Fonseca Faria ◽  
Nagendra P. Shah
Keyword(s):  
Dairy Products ◽  
Functional Foods ◽  
Probiotic Dairy Products

scholarly journals Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

2013 ◽  
Vol 17 (1) ◽  
pp. 27-38 ◽  
Author(s):  
Anca Tifrea ◽  
Ovidiu Tiţa ◽  
Endre Máthé ◽  
Otto Ketney
Keyword(s):  
Lactic Acid ◽  
Human Body ◽  
Nutritional Quality ◽  
Dairy Products ◽  
Physicochemical Parameters ◽  
Functional Foods ◽  
Fermented Milk ◽  
Sea Buckthorn ◽  
Bioactive Natural Products ◽  
Probiotic Dairy Products

Abstract Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

Cow’s milk components with anti-cancer potential

2003 ◽  
Vol 2003 ◽  
pp. 218-218 ◽  
Author(s):  
Donald L. Palmquist ◽  
Peter W. Parodi
Keyword(s):  
Cancer Prevention ◽  
Health Risks ◽  
Environmental Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Functional Foods ◽  
Cow’S Milk ◽  
Diet Modification ◽  
Anti Cancer ◽  
Milk Components

Environmental effects are estimated to cause three-fourths of cancer deaths, of which one-third could be reduced by diet modification. Though dairy products are promoted for their nutritional value, and also condemned for alleged health risks, attention is turning to dairy products as sources of functional foods for cancer prevention.

scholarly journals Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

2019 ◽  
Vol 7 (3) ◽  
pp. 807-818
Author(s):  
Fawzia Abd Rabo ◽  
M. A. Azzam ◽  
Omaima M. Dewidar
Keyword(s):  
Lactobacillus Acidophilus ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Beneficial Effects ◽  
Probiotic Dairy Products ◽  
Micro Organisms

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.

scholarly journals Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

2012 ◽  
Vol 29 (Special Issue) ◽  
pp. S42-S48 ◽  
Author(s):  
I. Němečková ◽  
H. Dragounová ◽  
M. Pechačová ◽  
J. Rysová ◽  
P. Roubal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Functional Foods ◽  
Lactose Intolerance ◽  
Main Task ◽  
Metabolic Characteristics ◽  
Low Protein ◽  
Specific Shape ◽  
Protein Diets

People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.

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