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11.549  Articles
1 of 1.156 pages  |  10  records  |  more records»
Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combinat... see more

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified ... see more

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified ... see more

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. la... see more

Modified uli banana flour (MUBF) rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococ... see more

The aims of our work were to study the effect of some prebiotics such molasses, amino acids on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of th... see more

Hypercholesterolaemia is one of the factors causing cardiovascular disease. An alternative to prevent hypercholesterolemia is by consuming arrowroot yoghurt which has ability as hypocholesterolemic probiotic. Lactobacillus plantarum and Lactobacillus ferm... see more

Considering that the quality of raw milk is a prerequisite condition to obtain a good quality probiotic yoghurt, our studies aimed the measurement of milk factors which can affect the multiplication of probiotic lactic acid bacteria (LABs) Lac... see more

Tujuan penelitian ini untuk mengetahui viabilitas L.casei dalam yogurt susu kambing dan karakteristiknya selama penyimpanan beku. Yogurt dibuat menggunakan starter probiotik L.casei, disimpan dalam freezer selama 0,2,4,6 hari, dan dievaluasi pH, total asa... see more

1 of 1.156 pages  |  10  records  |  more records»