Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt
2015
Carmen Pop | Romina Vlaic | Anca Fărcaş | Liana Salanţă | Delia Ghicăşan | Cristina Semeniuc | Ancuţa M. Rotar
Yoghurt is a fermented milk product obtained from fermentation of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em> strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 1,4 % chia seeds and 7,6% cranberries significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of (10<sup>6</sup>–10<sup>7</sup> cfu/g) probiotic bacteria at the end of 21-day shelf life.
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