Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt

Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus 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 eva...

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Bibliographic Details
Published inBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food science and technology Vol. 72; no. 1; pp. 141 - 142
Main Authors Pop, Carmen, Vlaic, Romina, Fărcaş, Anca, Salanţă, Liana, Ghicăşan, Delia, Semeniuc, Cristina, Rotar, Ancuţa M.
Format Journal Article
LanguageEnglish
Published AcademicPres 21.05.2015
Subjects
yogurt, lactic acid bacteria, chia seeds, bee pollen, cranberries
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Summary:Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus 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 (106–107 cfu/g) probiotic bacteria at the end of 21-day shelf life.
ISSN:2344-2344
2344-5300
DOI:10.15835/buasvmcn-fst:11090