Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10(6) CFU/g...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Kaur Sidhu, Manwinder, Lyu, Fengzhi, Sharkie, Thomas Patrick, Ajlouni, Said, Ranadheera, Chaminda Senaka
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7555988/
https://ncbi.nlm.nih.gov/pubmed/32825206
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091144
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